"cabbage noodle" lasagna?
A while back on a thread about cabbage, someone mentioned using cabbage as lasagna noodles. Does anyone have a recipe?
Should I boil the cabbage leaves first or will they soften enough while baking? Is the dish cabbage-y or does it mellow like when you braise cabbage?
Core and separate the cabbage leaves, cutting out the tough center rib where necessary. Cook in boiling, salted water till soft but not falling apart...about 5 - ish minutes or more. The leaves will continue to cook in the oven after you've assembled the lasagna. Remove the leaves from the water with a slotted spoon to help drain the water and place them on a plate while you prepare the other ingredients.
Savoy cabbage is good to use for this dish since it has a milder flavor than "regular" cabbage....but either is very tasty since you'll be using lots of grated cheese & ricotta, parsley, and perhaps some minced/ground meat, along with a flavorful tomato sauce.