- Yield: 6
- Prep Time: 30 minutes
- Cook Time: 1h 15 min
Savoy Cabbage Lasagna
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.
- 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
- 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.
- 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.
- Peel the onion and cut into thin strips.
- 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.
- 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.
- Heat the ghee over medium heat and sautee the onions for about 2 - 5 minutes. Season with salt and pepper.
- Add the cabbage and sautee for 5 minutes more until it starts to soften.
- Grind the caraway seeds and add to the cabbage.
- Season with salt and pepper and add the vinegar and broth.
- Cover and braise over low heat until the cabbage tenderness is to your liking. I think I did about 30 minutes.
- Pour everything into a large bowl and set aside while making the bechamel.
- Clean the pot with a paper towel, add back onto the stove and melt the butter.
- When the butter is melted, stir in the flour and cook for about 1 - 2 minutes.
- Add the cooking liquid from the cabbage as well as the milk while whisking and bring all to a boil so the sauce thickens.
- Season with salt, pepper, and nutmeg.
- When the sauce has thickened, add in the bacon bits and the cabbage and stir all to combine.
- Layer the lasanga sheets and the cabbage in an oven proof dish, beginning and ending with cabbage.
- Grate the cheese and sprinkle over the dish.
- Bake in a preheated oven at 375° F (200°C) for 30 - 45 minutes.
- Let rest for 20 minutes before serving!