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Red Cabbage Lasagna

Red Cabbage Lasagna
Christopher Mohs

I love finding easy quick dishes that I can whip up fast, throw in the oven and enjoy visitor’s company. This dish is no exception. One of my faster prep meals it goes super easy and is SO good.

We have all had traditional lasagna, but I prefer to give it a little extra twist each time I make it. For me its a go to dish for using up whatever may be in the fridge. In this particular instance I couldn’t resist nabbing a head of red cabbage at the neighborhood farmer’s market one morning.  I used half the cabbage that night and sliced up the other half and froze it for another round of this delicious dish. Worked great!

I hope you enjoy this quick meal as much as we did.

This recipe and more available in “Great Eats! In A New York Minute. Or Two”.  Get your autographed copy today!


2 flat lasagne noodles for each guest
1/2 head of red cabbage
1 small can marinara sauce
1 8 oz package of Mozzarella Cheese
1 tsp Herbes de Provence
2 tbsp Olive Oil
2 tbsp Unsalted Butter
1 tsp salt
1/2 tsp pepper


Cook lasagna noodes according to package directions.  While pasta is cooking, cut up red cabbage (I chop it in thin disks so that there are nice long strands). On medium-high heat, put olive oil and butter in a sauté pan and add the red cabbage and sprinkle with salt and pepper.  Cook for 5-10 minutes until the cabbage is nice and soft.  Then set aside.

Once the noodles are done cooking, strain them and preheat the oven to 350 degrees F. Place a 14 inch length of aluminum foil out on the counter to begin assembling the lasagna rolls. You will also want to have the gratin dishes ready for optimal presentation (I just love using gratin dishes for neat individual servings).  Lay out the lasagna noodles side by side on the aluminum sheet.

Next spread 1 spoon full of marinara sauce in the bottom of each gratin dish and spread the marinara out on each noodle (nice thin layer).  Then sprinkle a layer of mozzarella cheese on the noodles over the marinara.  Then add a layer of the red cabbage mixture.

Gently roll up each lasagna noodle and place two side by side in each gratin dish.  Then spoon more marinara over the top of the rolls and sprinkle nice amounts of mozzarella on the top of each dish as well. For added flavor I sprinkle Herbes De Provence over for final effect.

Bake at 350 degrees F for 30-45 minutes or until the cheese is nice and golden. Remove from the oven and let set for a few minutes prior to serving.