July 6, 2017

Stuffed Cabbage Lasagna

Lasagna is always an easy way to feed a large group, but the ingredients can get expensive. This noodle-less and cheese-less twist on a lasagna was tested by the team at FoodReach who found it incredibly easy to make and very affordable. 

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This healthy and nutritious recipe has been tested and the ingredients scaled up so that you can easily prepare enough for 50 people.

Yield: 50 servings (1 piece)

INGREDIENTS

  • 5 lb cabbage (approx 2 heads)
  • 1 1/2 qt water
  • 1 tsp Kosher salt
  • 3 cups brown rice
  • 5 lb ground beef, 80% lean
  • 2 bulbs garlic, minced
  • 2 lb onions, diced
  • 2 tbsp Kosher salt
  • 2 tbsp ground black pepper
  • 1 1/2 qt diced canned tomatoes, undrained
  • 3 L tomato sauce

DIRECTIONS

  1. Core the cabbage, peel off each leaf and remove rib. Blanche cabbage for about 5 minutes (or until cabbage is just turning tender). When ready, remove from water and set aside.
  2. While the cabbage is blanching, bring water and 1 tsp of salt to a boil. Stir in rice, reduce heat to low and cook for 25 minutes (the rice will be underdone). Remove from heat and set aside.
  3. Saute garlic and onions until the onions are just turning translucent. Remove from heat and set aside.
  4. Cook beef in a large pot, crumbling with a spoon or spatula until browned, about 15 minutes. Drain. Stir in garlic, onions, black pepper and 2 tsbp of salt. Stir in the rice and tomatoes.
  5. Cut the steamed cabbage into 1/2-inch strips.
  6. Preheat convecation oven to 325°F or conventional oven to 350°F.
  7. Assemble the lasagnas in two 2-inch pans using the following amounts of each pan: Spread 1 cup of tomato sauce on the bottom of the pan. Top with about 1/2 quarts cabbage, 2 cups meat mixture, 1 cup sauce, about 2 1/2 quarts cabbage, 2 cups meat mixture, 1 cup sauce, about 2 1/2 quarts cabbage and 1 cup sauce.
  8. Bake, uncovered, until the sauce is bubbling and the top is starting to brown, about 25 minutes.

stuffed cabbage lasagna

This recipe was adapted from the Whole Grains Council New School Cuisine Cookbook and has been tested by a team from FoodReach.

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