Cabbage Lasagna


Monica Wierzba

½ Head cabbage, slice 1” thick, cut slices into bite sized pieces
1 sm. jar spaghetti sauce (smallest jar available) you don’t need to use a lot of sauce, as this dish creates a lot of liquid.
1/3-1/2 lb. (approx.) hot Italian sausage leave raw

Preheat oven to 350 degrees

Cut cabbage in half. Discard bad leaves.
Grease a 2 to 3 quart baking dish.
Place chopped cabbage in a 3 to 4 inch thick layer pressing down.
As this dish cooks, it really cooks down, so pack that baking dish.
Dot chopped cabbage with pieces of uncooked hot Italian sausage.
Spoon spaghetti sauce evenly over cabbage/sausage.
Top with a layer of mozzarella cheese.
Bake at 350 for approx. 1 hour, or until cheese is browned.

I like this as much if not more than Lasagna.

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1 Comment

  • Trish says:

    I made this tonight and it was really good; however, I had a small head of cabbage and I probably could have used the whole thing instead of half since it does cook down so much. I don’t think I’ll ever eat noodles/traditional lasagna again!

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