Re: Joya's Cabbage Lasanga

[Guest guest]

How do you prepare the cabbage? It says " cooked "

cabbage....Do you just steam it until it is softened

somewhat? I am such a ninny, I really need specifics

on my recipes or I freak out! LOL

--- Kari wrote:

>

> Date: Tue Apr 24, 2001 6:06 pm

> Subject: Lasagna

>

>

> CAN BE MADE WITH GROUND BEEF INSTEAD:

>

> SPINACH-CHEESE LASAGNA-Serves 8

>

> You can use whatever cheeses you prefer...monterey

> jack is good too, I am

> just used to mozzarella in my lasagna.

>

> 1 cup chopped onion

> 2 T olive oil

> 2 cups cooked cabbage (after cooking it is one cup)

> 6 oz. can sliced mushrooms

> 8 oz tomato sauce

> 1 large egg

> 1/2 cup cottage cheese

> 1/2 cup mozzarella cheese

> 1/2 cup ricotta cheese

> 1-16 oz. can spinach, well drained (or you can use

> frozen---also this

> originally called for 20 oz. frozen spinach...I

> prefer less, is all)

> 3 garlic cloves, chopped

> 1 bay leaf or equivalent in powder

> 1 tsp basil and/or 1 tsp Italian Seasoning

>

> In a skillet heat the oil, add onions and saute till

> softened, add

> mushrooms, garlic and heat about a minute or so. Add

> tomato sauce, (some

> people also like canned tomatoes, but it raises the

> carb count so I left

> them out), 1 tsp salt, oregano, basil, bay leaf (or

> you can use the Italian

> Seasoning in the place of these) and 1/4 tsp pepper.

> Reduce heat to low,

> cover and simmer about 25 minutes...you might need

> to add a little water if

> it consumes too much.

>

> In medium bowl, mix the spinach, ricotta cheese,

> egg, 1/2 tsp salt and dash

> pepper.

>

> Preheat oven to 350. In bottom of a medium sized

> lasagna dish, spread 1/2

> the tomato mixture; arrange half of the cabbage

> leaves overlapping them

> slightly (just as you would lasagna noodles). Spread

> half the spinach

> mixture evenly over lasagna and top with half the

> sauce. Put the layer of

> cottage cheese. Then repeat the cabbage layer, the

> rest of the spinach

> mixture, top with remaining sauce mixture and

> sprinkle the shredded

> mozzarella of monterey Jack cheese over all this.

> Bake through and until

> cheese is slightly browned about 40-50 minutes.

> Remove from oven and let

> stand 15 minutes before serving.

>

> Calories 141/ Protein 8.4/ Carbs 10.2/ Fat 8.5

> With meat instead of spinach: Calories 236/Protein

> 14.2/ Carbs 8.9/ Fat 16.4

>

>

>

>

>

__________________________________________________

[Guest guest]

I have done it both cooked and not cooked and it comes out

fine either way. When I do cook it I put a little water,

cover and steam. But I figure it will cook while it bakes...maybe

not be as soft is all.

Joya

At 01:03 PM 05/23/2001 -0700, you wrote:

How do you prepare the

cabbage? It says " cooked "

cabbage....Do you just steam it until it is softened

somewhat? I am such a ninny, I really need specifics

on my recipes or I freak out! LOL

[Guest guest]

How do you prepare the cabbage? It says "cooked"cabbage....Do you just steam it until it is softenedsomewhat? I am such a ninny, I really need specificson my recipes or I freak out! LOL

*DAHHHHLING*... So nice to see you! I would say that you could cook it until al dente' because it still has to cook 40-50 minutes in the oven and then you can imagine how hot it would be once it comes out so is would still be cooking a little bit afterwards. I can't WAIT to try it. I have a HUGE head of cabbage on my counter right now, but I'm just making a side dish with it to go with my pork strips...

Kari