Lasagna di Cavolo, Salsicce e Pollo

(Cabbage Lasagna with a Sausage and Chicken Stuffing)

This dish looks complicated, but it is not.  We have broken down the steps into discrete paragraphs for your convenience.  It is a great use of cabbage, and is an ice alternative to stuffed cabbage.  We also have another, more complicated Cabbage Lasagna recipe on The Artisan, and have provided a link to it.


1 Lg. Cabbage
4 Cloves Garlic - chopped
3 Links Sausage - pork or a mixture of venison and pork
1 Can -  14 Oz. Tomatoes - Roma or San Marzano - chopped
1 Can -  28 Oz. Tomatoes - Roma or San Marzano - chopped
1 Small Tomato paste - can
3 Pieces Chicken thighs
1 Lb. Ricotta cheese
1/4 Lb. Goat cheese
1/2 Cup Olives - pitted and chopped coarsely
1/2 Cup Parmesan cheese - freshly grated
Q.B.   Extra virgin olive oil   (NOTE: Q.B. = As needed)
Q.B.     Salt and pepper

Preparation of the Sauce for the Filling

Slice the sausage into 1/8 inch pieces.  Saute this in the olive oil and garlic until it is all browned nicely.  At this point add the tomatoes and the tomato paste along with 1 1/2 cups of water, and cook for about 10 minutes at medium high heat.  Turn the heat to simmer.

In a separate pan, boil the chicken thighs for about 10 minutes.  Remove from the water, let cool then remove the meat from the bones.  Chop the meat into medium size pieces.  Add these to the tomato sauce.  Add salt and pepper to taste.  Allow the sauce to simmer gently for the remainder of the time that it takes to prepare the rest of the dish.

Preparation of the Cabbage

Place the cabbage in enough salted water so that it floats in the pot.  Being to a boil and cook for 5 minutes.  Remove from the pot and cut off the outer leaves which are soft.  Return the rest of the head to the pot and repeat the procedure.  Do this until all of the leaves other than the very small ones at the core are cooked.  Drain all of the leave on a paper towel.

Preparing the Rest of the Stuffing

Into a mixing bowl large enough to hold all of the ingredients, add the olives, the ricotta and the goat cheese.  Add 3-4 tablespoons of water and cream the cheeses, while mixing in the olives.

Assembling the Dish

Place a layer of cabbage leaves on the bottom of a square oven proof casserole pan.  Spoon 3 tablespoons of the ricotta mixture over the cabbage and spread with the back of the spoon.  Add 3-4 tablespoons of the tomato, sausage, chicken sauce to this, being sure to have a goodly amount of the meat and poultry  in the mix.  Add another layer of cabbage, ricotta, then sauce.  Continue this until the pan is almost filled.  When adding the last layer of ricotta and sauce, sprinkle the grated Parmesan cheese onto the sauce, then cover with the last layer of cabbage.

Spoon 2-3 tablespoons of sauce on the top layer, then  season with salt and pepper to taste.,

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Last updated on: 02/09/03 02:33:17 PM