Stuffed Cabbage Lasagna
50 servings (1 piece)
Crediting:
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
Ingredients
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
- Quarter and core cabbage; cut into wedges. Steam in a steamer at 200°F until very tender, about 30 minutes.
- 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).
- 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.
- Cut the steamed cabbage into ½-inch strips and break apart.
- Preheat convection oven to 325°F or conventional oven to 350°F.
- 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.
- Bake, uncovered, until the sauce is bubbling and the top is starting to brown, about 25 minutes.
Notes
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).
