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Jan 13, 2009 05:17 AM

"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?

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  1. 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.