Here is a grain-free meal, perfect for the beginning of a new year, when we all try to eat healthier after a holiday season of over indulgence. Feel free to make your favorite lasagna recipe, if you like, but use the beginning of this recipe to make the cabbage noodles.
1 Head of Cabbage
1 lb. ground beef, pork, or goat (optional)
1 jar of canned tomato sauce
8 oz. container of Prodigal Farm’s fresh Chevre
4 oz. shredded mozzarella cheese
- Put 1-2 in. of water in a steamer pot that is large enough to fit the whole cabbage inside. Cut the core from the cabbage. A trick is to cut the stem fairly short and start hollowing it out using a melon baller. If you don’t have a melon baller, you can just carefully use a paring knife. Be sure to leave the cabbage whole.
- Put the cabbage, right-side up, in your steamer and steam it for a minimum of 20 minutes.
- Take the cabbage out of the steamer and put on a plate to cool.
- Once cool to the touch, carefully start pulling the outer leaf off and place on a plate, and continue to peel the outer leaves off the cabbage. If the center begins to look raw, not translucent, and is hard to pull the leaves off, put back in the steamer and steam a little longer. Set all the leaves aside.
- Preheat oven to 375°
- If using, brown your meat, and then put in a bowl to cool. Once cooled, add the chevre and egg and stir until fully incorporated. Set aside.
- Heat your tomato sauce in a pot. Set aside. Get out your 8x8 in. baking dish and create an assembly line with all your ingredients.
- Assembly: ladle a small amount of the tomato sauce on the bottom. Arrange 4 leaves on the sauce. Spread ½ the meat/egg/cheese mixture on cabbage leaves. Ladle more tomato sauce on the cheese mix. Arrange 4 more leaves over the sauce; spread the rest of the meat/cheese egg mix on the cabbage leaves, top with tomato sauce. Arrange one more layer of cabbage leaves, ladle more tomato sauce, and then top with mozzarella cheese.
- Put the dish in the oven and cook for 30-50 minutes. Until the sauce is bubbly, cheese is melted and turned light brown. Allow the pan to cool for 10 minutes before cutting and serving.