In college, one of my roommate’s favorite meals was Mock Cabbage Lasagna.The first time she mentioned it, I thought she was insane. “Who even eats cabbage?” I thought. “And why would you ruin a good lasagna with it?” (My limited experience with cabbage consisted of boiled cabbage mush.) Obviously, I had much to learn because I was wrong. Very, very wrong. I love this meal, and my 10-year-old loves it, and my husband loves it, and my neighbors love it, and you will love it. Best of all, it is faster to prepare than regular lasagna because you don’t have to pre-boil the noodles or make sure everything is covered perfectly so that you don’t have hard noodles. AND it is HEALTHY. Bonus!
Mock Cabbage Lasagna
1 sm head cabbage, coarsely chopped
1/2 tsp salt
1/2 tsp pepper
2 lb ground beef
1/2 c chopped onion
1 can tomato soup
1 1/2 c. water
1/2 c rice, uncooked
1/2 c grated cheese
Place rice in bottom of greased 9×13 pan. Top with half of cabbage. Brown hamburger with onion in skillet, salt & pepper to taste. Spoon half over cabbage. Whisk soup and water together. Pour half over ground beef mixture. Repeat layers of cabbage, meat and sauce.
Bake covered at 350° for 1 hour. Remove and top with cheese. Return to oven for 10 minutes or until cheese is melted.
This recipe can be prepared in a pressure cooker. Brown hamburger and layer as above. Cook on high pressure (9-10 psi) for 5-6 minutes. Release pressure, top with cheese and cover 5-10 minutes until cheese is melted.
I am a reformed picky eater. As a child, I was very sensitive to textures and my stomach was easily upset. As a result, I was very hesitant to try new foods.The rule at our house was that we had to try at least one bite of everything in order to be polite, and I remember politely smiling while I swallowed my one required taste (while tasting it as little as possible). Fortunately, I have a patient husband, who has introduced me to the pleasures of well-flavored foods, and I have greatly expanded my palate. One of my favorite taste combinations now is the contrast of bitter and sweet. The contrasting flavors of sweet pears, bitter Gorgonzola cheese, and tart cranberries in Pear Gorgonzola Salad blend well with the vinaigrette dressing. No single ingredient dominates the taste experience. This is a great special occasion salad – simple to prepare, but full of ingredients and flavors that step beyond the everyday mundane and into the realm of celebrating life.
Pear Gorgonzola Salad
1 head of green leaf lettuce
3 pears, peeled and sliced
Gorgonzola cheese crumbles, to taste (we use about 1/2 of an 8 oz. container
3/4 cup chopped walnuts or pecans
1/2 cup dried cranberries
Mix together lettuce and pears. Top with cheese, walnuts, and cranberries. Serve with dressing.
1/2 c vinegar
1/c vegetable oil
juice from 1 lemon
2 1/2 TB. sugar
1/4 tsp. salt
2 T. finely chopped red onion
Mix together in a blender. Shake before serving.