In article >,
Steve Wertz > wrote:

> On Tue, 17 Jul 2007 21:11:04 -0500, Omelet wrote:
>
> > In article >,
> > Steve Wertz > wrote:
> >
> >> ObFood: I'm doing another cabbage lasanga. Layers of savoy
> >> cabbage, sausage, hamburger, porcini mushrooms (rehydrated),
> >> chopped onions, several kinds of tomatoes made into gloop, and
> >> imported provolone cheese.
> >
> > Have you tried using Napa cabbage?
> > I find those leaves easier to separate without wilting.
>
> Not as much cabbage flavor. Or at least not the flavor I'm
> looking for in this type of dish.
>
> -sw

See, I'd prefer something milder for that kind of dish since you are
using it as a pasta substitute.

When I use Napa for stuffed cabbage, I stack the separated leaves in the
steamer and steam them for wilting. I think I'd do the same for lasagna.
Please note the below is an original recipe:

http://tinypic.com/333ygrt.jpg

Stuffed Napa Cabbage

16 Napa Cabbage leaves, steam wilted

Stuffing:

2 lbs. fresh ground pork
1 lb. fresh italian sausage
1 bunch fresh thin sliced basil leaves (approx. 1/4 cup)
6 cloves pressed garlic
3 stalks fine chopped celery including leaves
8 oz. fine chopped fresh mushrooms

Mix well, roll into flat balls and place into the large
end of the cabbage leaf, then roll up. Place in the
bottom of a large cast iron pot over a thin layer of
olive oil.

Top with sauce:

2 cans tomato paste
4 medium tomatoes, blanched, peeled and cut into small cubes
8 cloves of garlic, sliced fine
1 medium onion, chopped (pre-cooked until slightly carmelized)
3 bunches of fresh basil leaves, thin sliced
1/2 lb chopped mushrooms
2 stalks fine chopped celery (including leaves)
Generous sprinkling of salt free lemon pepper

Cook over medium heat until the stuffing in the cabbage is done thru.
(approx. 45 minutes). Stir gently occasionally to prevent scorching.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson