Stuffed Cabbage Lasagna

50 servings (1 piece)


1 cup provides:

  • 1 oz eq meat/meat alternate, ¼ cup red/orange vegetable, ⅛ cup other vegetable, and ⅛ cup additional vegetable.

PrimeroEdge: SR109991


Stuffed Cabbage Lasagna

2 heads (5 lb)  Cabbage
1½ qt  Water
2 Tblsp + 1 tsp, divided  Kosher salt
3 cups  Brown rice
5 lb  Ground beef, 80% lean
2 Tblsp  Garlic powder
2 Tblsp  Onion powder
2 Tblsp  Ground black pepper
1½ qt  Diced tomatoes, canned (undrained)
1 #10 can  Tomato sauce

Stuffed Cabbage Lasagna Directions

  1. Quarter and core cabbage; cut into wedges. Steam in a steamer at 200°F until very tender, about 30 minutes.
  2. Meanwhile, bring water and 1 tsp of salt to a boil. Stir in rice, reduce heat to low and cook for 25 minutes (the rice will be underdone).
  3. Cook beef in a large pot crumbling with a spoon or spatula, until browned, about 15 minutes. Drain. Stir in garlic powder, onion powder, pepper and the remaining 2 Tblsp salt. Stir in the rice and diced tomatoes.
  4. Cut the steamed cabbage into ½-inch strips and break apart.
  5. Preheat convection oven to 325°F or conventional oven to 350°F.
  6. Assemble the lasagnas in two 2-inch full hotel pans using the following amounts for each pan: Spread 1 cup sauce on the bottom of the pan. Top with about 2½ quarts cabbage, 2 cups meat mixture, 1 cup sauce, about 2½ quarts cabbage, 2 cups meat mixture, 1 cup sauce, about 2½ quarts cabbage and 1 cup sauce.
  7. Bake, uncovered, until the sauce is bubbling and the top is starting to brown, about 25 minutes.


Source: New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks (Vermont Agency of Education, Vermont Feed, School Nutrition Association of Vermont).

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