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Savoy Cabbage Lasagna

Savoy Cabbage Lasagna
Savoy Cabbage Lasagna
  • Yield: 6
  • Prep Time: 30 minutes
  • Cook Time: 1h 15 min
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Savoy Cabbage Lasagna

By Tobias September 28, 2019

Last week Friday I found myself at home with no desire to walk outside into the rainy fall weather, but also with nary an idea or plan for dinner. What I had was a head of savoy cabbage I almost forgot about. For mysterious reasons, my brain went to lasagna and I started to think about how to pull off a cabbage lasagna without fully playing into the Kraut narrative 😉

Anywho. I remembered, there was also some bacon in the freezer, lasanga noodles in the cupboard, as well as other bits and pieces around. When I pulled the result out of the oven and took the first bite - after letting it rest for 20 minutes - I was totally smitten with the result. I never expected this dish to be as tasty as it was, so I decided it's time to share it with the world.

Ingredients

  • Thick Cut Bacon - 1 lbs
  • Savoy Cabbage - 1 medium head
  • White Onion - 1
  • Ghee - 1 tbsp
  • Apple Cider Vinegar - 1 tbsp
  • Beef Broth - 1 cup
  • Salt, Pepper - to taste
  • Caraway Seeds - 1/4 tsp
  • Unsalted European Butter - 3 tbsp / 40g
  • All Purpose Flour - 3 tbsp / 35g
  • Whole Milk - 2 cups / 500ml
  • Salt, Pepper - to taste
  • Nutmeg - pinch
  • No-cook Lasagna Sheets
  • Gruyère - 4oz / 120g

Instructions

  1. Cut the bacon into small pieces and slowly render out the fat over medium low heat until the bits start to brown but are still chewy. A big dutch oven works best.
  2. While the bacon renders, remove the outer leaves of the cabbage, cut into quarters, remove the stem and then cut into 1/2 inch strips. Set aside.
  3. Peel the onion and cut into thin strips.
  4. When the bacon is done, use a slottet spoon to lift it out of the bacon grease, drain on a paper towel and set aside.
  5. Safe the bacon grease (if you like to use it for other dishes) and use a paper towel to clean the fat from the pot.
  6. Heat the ghee over medium heat and sautee the onions for about 2 - 5 minutes. Season with salt and pepper.
  7. Add the cabbage and sautee for 5 minutes more until it starts to soften.
  8. Grind the caraway seeds and add to the cabbage.
  9. Season with salt and pepper and add the vinegar and broth.
  10. Cover and braise over low heat until the cabbage tenderness is to your liking. I think I did about 30 minutes.
  11. Pour everything into a large bowl and set aside while making the bechamel.
  12. Clean the pot with a paper towel, add back onto the stove and melt the butter.
  13. When the butter is melted, stir in the flour and cook for about 1 - 2 minutes.
  14. Add the cooking liquid from the cabbage as well as the milk while whisking and bring all to a boil so the sauce thickens.
  15. Season with salt, pepper, and nutmeg.
  16. When the sauce has thickened, add in the bacon bits and the cabbage and stir all to combine.
  17. Layer the lasanga sheets and the cabbage in an oven proof dish, beginning and ending with cabbage.
  18. Grate the cheese and sprinkle over the dish.
  19. Bake in a preheated oven at 375° F (200°C) for 30 - 45 minutes.
  20. Let rest for 20 minutes before serving!

Guten Appetit!

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Dinner, Entrées, LunchWith 0 comments September 28, 2019September 28, 2019

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Author Tobias

I'm am no longer a German expat living in San Francisco, CA, but I'm still fascinated by food, cooking, and baking. And now that I am back in Germany I'm using my free time to travel all over Europe, connect with friends, and dive deep into the culinary arts.

Because good food brings good people together.

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The Cooking German

Food brings people together! So I'm trying to create and recreate some delicious meals to share with new and old friends, and ignite the passion for food in others.

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