Saturday, October 27, 2012

Cabbage Lasagna Casserole w Cherry Tomatoes

This is a deliciously simple recipe that makes fabulous leftovers.  I wanted to make something that tasted like Italian pasta with meat sauce but without the grains and cheese of course.  I decided to use some simple roasted cabbage as my base and topped it off with a heap of meaty Italian marinara sauce.  Of course, if you have leftover cooked cabbage you could use that as well by layering it in a baking dish, pouring the sauce on top, and baking it in the oven until bubbly.  I made each dish separately since I didn't have any leftover cooked cabbage and I absolutely love the flavor of cabbage when it's roasted.  I hope you do too.  Enjoy.

A deliciously hearty meal
1 head cabbage, cored and sliced
2-3tbs extra virgin olive oil
1lb ground beef
1 package sliced mushrooms
1 can black olives, drained
1 jar marinara sauce (I use no-sugar added Ragu)
Extra seasoning to taste: garlic powder (about 1 tsp), oregano (about 1tsp), basil (about 1/2tsp), red pepper flakes (about 1/2tsp), balsamic vinegar (about 1tbs)
1 pint cherry tomatoes, washed and sliced in half

1. Preheat your oven to 450F.    Place slices of cabbage on a foil lined baking sheet or two.  Brush with olive oil.  Sprinkle with salt.  Roast for 20 minutes or until browned and then flip and roast another 10 minutes or until all cabbage is soft and browning/blackening.
2. Meanwhile, make your sauce.  In a large saute pan, heat the stove to medium-high heat.  Add your ground beef and cook until brown, crumbling it into small pieces with a spoon or spatula.  Add your mushrooms, black olives and marinara.  Bring to a boil and simmer until the mushrooms are coooked through and the sauce is beginning to thicken again.  Taste and adjust with more seasonings to your liking (suggestions above).
3. To serve, place cabbage at the bottom of a pasta bowl.  Ladle meat sauce over the top.  Sprinkle with cherry tomatoes.  Enjoy!

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