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.