STUFFED CABBAGE LASAGNA

WoW what a treasure of a dish, this is up there with a traditional lasagna but with lower fat and carbohydrates and no comprise on flavour so that makes this a winner dinner all round

I could kick myself!  I have often been inspired with the thought of making a stuffed cabbage dish but then that thought flutters away in a busy family life and like many I have a set of family favourite recipes as my go to which put trying this recipe further on the back bench!

This is now a firm family favourite that is on the weekly recipe selection, in fact it will be the third time this week!

Prep time 30 + minutes / Cooking time 40 minutes in the oven

Ingredients 

(serves 4-6)

1 pointed sweetheart or greyhound cabbage

1 good glug olive oil

1 Spanish onion finely chopped

4 cloves garlic finely chopped

1 kg chuck steak minced

2 tins chopped tomatoes 

2 tbsp tomato puree

1 fresh chilli finely chopped

1/4 tsp ground cinnamon 

1 tsp dried oregano

2-3 tbsp fresh chopped dill

1 lemon zest and juice

1 cup basmati rice

600 ml crème fraiche 

400g grated mozzarella 

100g grated Gruyère 

50g Parmesan grated

1 knob butter

Sea salt

Fresh ground black pepper

Parsley to finish

Multitasking to the Max Time and Motion…

Cook the rice, ragu sauce and blanch the cabbage all at the same time will speed the preparation time.  Pre heat your oven to 180 C / 355 F.

The Rice

Wash the rice, place in a pan with 2 cups of water and the lemon zest, bring to a simmer, turn to a low simmer with a lid on and leave to cook for 8 minutes, take of the heat and leave to one side, DO NOT TAKE THE LID OFF for 10 minutes, then add the lemon juice and 2 tbsp of the chopped dill and fork through.

The Ragu Sauce

Meanwhile place the olive oil, onion and garlic in a deep pan and soften for 10 minutes keeping the onions translucent, add the tomato paste and cook out for 3 minutes.  Turn up the heat, add the steak mince, stir through the onions and garlic mix and let the bottom of the mince brown off crispy to add more flavour, add cinnamon and the tomatoes, bring to a gentle simmer, add the chilli, oregano and season with salt and pepper to taste.

The Cabbage

Bring a large pot of water to a boil, add a pinch of salt.  Peel the cabbage leaves off trying to keep them whole, cut the base rib of the thick stem out of the leaves in a V cut.  Place the leaves in batches in the boiling water for 30 seconds then drain

Crème Fraiche 

Mix the crème fraiche with the mozzarella and Gruyère, season with salt and pepper.

To Assemble 

Butter a deep roasting tray, place a layer of cabbage, then a layer of ragu, then another layer of cabbage, then half the rice,another layer of cabbage then half the crème fraiche, if you love dill sprinkle a little on the ragu layers, repeat, finish of with the Parmesan.  Cover the tray with parchment and foil and bake for 20 minutes, remove the foil and bake for a further 15-20 minutes until golden brown and bubbling.  Sprinkle over parsley.  Enjoy.