Cabbage Roll Lasanga
Equipment
- 1 Stockpot
Ingredients
- 1 Bunch Dill Chopped & Divided
- 3 Cloves Garlic Chopped & Divided
- 1 Pound Ground Beef
- 3 Tablespoons Coconut Oil
- 1 Onion Chopped
- 1 28 oz Canned Crushed Tomatoes
- 1 Head Cabbage cored & leaves removed
- 1¼ Cup Long Grain Rice
- 8 oz Sour Cream
- 8 oz Mozzarella, shredded, low moisture
Instructions
- Place ⅓ of the garlic and ⅓ of the dill in a bowl and add ground beef. Mix together.1 Bunch Dill, 3 Cloves Garlic, 1 Pound Ground Beef
- Roll the beef mixture into small meatballs – about the size of a ping pong ball, or smaller.
- In a dutch oven over medium heat, heat 1 Tablespoon oil. Add the meatballs and cook for about 5 minutes, do not move the meat around – we want a nice brown on the bottom. It's OK if it's not cooked through, it will finish cooking in the oven.3 Tablespoons Coconut Oil
- Remove the meat from the pot, and add in the onion. Cook onion until golden, stirring frequently. About 8 minutes. In the last 30 seconds, add garlic.1 Onion
Stop and prep oven & boiling water
- Heat oven to 400° & start boiling a large pot of water.
Return to meatballs
- Add meatballs to the pot and break up as much as you can. Then add the tomatoes. Cover & cook on medium heat for about 20 minutes. You will have a great sauce when done!1 28 oz Canned Crushed Tomatoes
Work on cabbage
- Working in batches of 4 leaves, place leaves in boiling water for about 20 seconds, just enough to soften the leaves. Place leaves on a towel to dry.1 Head Cabbage
Par Cook Rice
- After softening the leaves, return the water to a boil and add rice. Cook for 5 minutes, then drain and run rice under cold water. Then add remaining dill.1¼ Cup Long Grain Rice
Make the lasagna
- Place oil on the bottom of a baking dish – the deeper the dish, the more layers you will have.
- Start with cabbage leaves on the bottom, then add the sauce, and rice. Repeat the process, ending with a layer of cabbage leaves on top.
- Mix sour cream & mozzarella cheese and spread over the top of the cabbage leaves.8 oz Sour Cream, 8 oz Mozzarella, shredded, low moisture
- Cover with foil and bake for 20 minutes, then uncover and cook for another 20 minutes. This should create a nice golden-brown layer of cheese.
The nutrition facts provided on this site are only an estimate and are provided for convenience and as a courtesy only. The accuracy of the nutrition facts for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Video
Angie’s Notes
- Adventurous readers can try using other cheeses in place of the sour cream – goat cheese would add a unique tang to the dish.
- If you have more cheese on hand than what’s called for, you can layer shredded cheese within the layers to get the cheesy goodness throughout.
Why I Love Cabbage Roll Lasagna
Cabbage roll lasagna – probably 3 words you’ve never said together. I had extra cabbage from a gardener friend of mine, and wanted to use it up! After making cabbage & noodles, roasted cabbage & cabbage rolls, I was at a loss for what to do with the remaining cabbage. I found a great recipe from Bon Appetit, however, the recipe was clunky. Their were videos for every step, and the directions were listed in between the videos. It was hard to make the recipe when the directions were hard to find and in my opinion, out of order. So, I made the recipe myself and made the recipe my way!
Cabbage Rolls Or Cabbage Roll Lasagna?
In my opinion, you can’t go wrong with anything cabbage. After making cabbage roll lasagna, I don’t think I’ll be adding this to my “list of things to do with cabbage”. My preference would be to make yummy roasted wedges instead.
While the cabbage roll lasagna was tasty, it was a process to make. Having to make a sauce, par-cook rice, etc. took up time as well as dishes. Though, I attempted to make this a “2 dish” meal as much as I could.
Have you tried this recipe? Do you prefer cabbage rolls or cabbage roll lasagna? Let me know in the comments!
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