You may have never thought about substituting cabbage for pasta in lasagna, but after trying our recipe, especially if you are cutting carbs, this might become your new favorite! Arrabbiata simply means “made with tomatoes and hot peppers” so if you prefer a not-so-spicy version, just leave out the red pepper and you’ll be just fine with this simple extra cheesy Italian dish. You might even sneak in a vegetable to those picky kiddos with this one too!
1 large head of cabbage
1 pound ground chicken
1 pound ground Italian sausage
1 large onion, chopped
2-28 ounce jars of preferred pasta sauce
2 teaspoons crushed red pepper
1 tablespoon Italian seasoning*
1 teaspoon salt*
1 teaspoon black pepper*
24 ounces ricotta cheese
6 ounces sliced Havarti cheese
6 ounces sliced mozzarella cheese
5 ounce carton Parmesan cheese
* Taste and add if needed, depending on the pasta sauce you use.
Preheat oven to 375.
Bring a large pot of water to low boil. Cut the head of cabbage into large wedges and wash. Place wedges into water for about 5 minutes. Pour into colander and spray with cool tap water to stop any further cooking. Using paper towels, squeeze out as much water as possible.
In large nonstick skillet, cook the ground meats with onion over medium high heat until done, stirring frequently to crumble as it cooks. Blot out excess oil with paper towel. When done, stir in the pasta sauce and seasonings if needed.
In a medium bowl, blend eggs into the ricotta cheese.
To assemble: Place layer of cabbage pieces in the bottom of greased 9×13-inch baking dish. Cover with half the meat sauce. Top with half of the ricotta cheese mixture. Cover with Havarti cheese. Repeat layers of cabbage, meat sauce and ricotta, then top with mozzarella cheese. Scatter with Parmesan. Bake for about 20-25 minutes until hot and bubbly. For browner toasty cheese top, turn on broiler and finish for about 5 minutes.
Garnish with scattering of freshly minced parsley!