Looking to use some cabbage leaf up or the cat is demanding lasagna while on keto? Swap pasta with cabbage then sprinkle it with love! Like the original!
As I recently have some time, I had been searching on the web last week. Looking for new, intriguing ideas, inspiring dishes that We have never tested before, to impress my family with. Searching for a long time yet couldn’t come across any interesting things. Just before I wanted to give up on it, I came across this yummy and simple treat simply by accident on Suncakemom. The dessert seemed so mouth-watering on its snapshot, that called for prompt action.
It absolutely was easy to imagine the way it’s created, its taste and just how much boyfriend is going to like it. Mind you, it is quite easy to keep happy the guy in terms of desserts. Anyway, I visited the website and then followed the detailed instuctions that had been accompanied by nice graphics of the method. It really makes life rather easy. I could imagine that it is a slight hassle to take photos in the middle of cooking in the kitchen as you most often have gross hands thus i seriously appreciate the hard work she devote for making this blogpost and recipe conveniently followed.
That being said I’m inspired to present my own, personal recipes similarly. Thanks for the idea.
I had been fine tuning the original recipe create it for the taste of my family. I’ve got to say it was a terrific outcome. They prized the flavor, the consistency and loved having a treat like this during a busy workweek. They basically requested even more, a lot more. So the next occasion I’m not going to make the same miscalculation. I am going to double the volume to make them happy.
This recipe was made possible through SunCakeMom who provided the original keto cabbage lasagna recipe.
Remove the core of the cabbage. It’s not absolutely necessary but it will ease our job later on.
Place the rinsed whole cabbage head into hot water.
Cook it until the leaves are easily come off for about 3-10 minutes.
Take it out and let it cool or cool it down in cold water.
Cut the Bacon or pancetta or any other type of pork that we can use as lardon. We can substitute it with a tablespoon of fat or cooking oil, as well. No harm would be done.
Place them into a frying pan and preferably on low to medium heat render the fat out.
Meanwhile the bacon is in the frying pan, dice up the onion, carrot and celery then add it into the pan.
Saute the vegetables with the bacon on medium heat for about 5 minutes until the onion gets a slight translucent/glassy look. This takes around 5 minutes.
Add the ground meat and mix it well with the vegetables.
Increase heat to medium-high and cook the beef for 10-15 minutes while stirring it often until all the bigger chunks are falling into smaller pieces. At this point the beef should lose all its pinkness and it’s browned properly.
Add the water or wine, tomatoes, salt, black pepper and milk.
Mix it well together, put the lid on and simmer it for 4 hours on low heat, stirring occasionally. For more detailed instructions for the filling check out how to make Bolognese sauce a.k.a Ragu.
If our patience is wearing thin then use pureed tomato and cook it only for about 30 minutes before getting it ready for layering.
Mix finely cut oregano, basil or herbs of choice with the ricotta cheese in a bowl.
Slice the mozarella up.
Remove the cabbage leaves.
Spread some sauce on the bottom of a casserole dish.
Place the first layer of cabbage on the sauce.
Spread some ricotta cheese on the cabbage leaves evenly. We will need the cheese for 3-4 layers depending on the size of the dish.
Place the mozarella slices on top of ricotta cheese.
Ladle tomato sauce on top and spread it evenly out.
Continue with the layers until the top of the casserole dish has been reached. The top should only have cheese.
Place it in a 390°F / 200°C oven until the top of the cheese gets a golden brown color for about 30 minutes.
Let it cool and settle the flavors before serving.