The Occasional Vegetarian's Cabbage and Mushroom 'Lasagna

Name: The Occasional Vegetarian's Cabbage and Mushroom 'Lasagna
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters dry white wine; 454 grams assorted fresh mushrooms (shiitake, oyster, porcini, chanterelles, cremini), thinly sliced; 1 Tbsp finely chopped fresh sage; 1 garlic clove, minced; 907 grams napa cabbage, 12 large leaves removed from the head and reserved, the remainder chopped into rough dice; 0 teaspoons freshly grated nutmeg; 1 medium onion, chopped; 237 milliliters grated Västerbotten or Parmesan cheese; 6 servings Salt and freshly ground black pepper; 3 Tbsps unbleached all-purpose flour; 9 Tbsps unsalted butter; 631 milliliters whole milk; 680 grams (about 4) Yukon Gold potatoes, sliced 1/8 inch thick

The Occasional Vegetarian's Cabbage and Mushroom 'Lasagna might be just the main course you are searching for. This recipe makes 6 servings with 422 calories, 17g of protein, and 26g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. Head to the store and pick up garlic clove, nutmeg, yukon gold potatoes, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Preheat the oven to 350°F. In a large saucepan over medium heat, melt 6 tablespoons of the butter.

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Butter

Equipment you will use

Sauce Pan

Oven

Add the flour, stir for 3 minutes (do not allow to brown), then gradually whisk in the milk, stirring until thickened, 5 to 8 minutes. Stir in the nutmeg and season with salt and pepper to taste.

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Salt And Pepper

Nutmeg

All Purpose Flour

Milk

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Whisk

Remove from the heat, allow to cool, and reserve.

In a 14-inch sauté pan over medium heat, melt 2 tablespoons of the remaining butter.

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Butter

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Frying Pan

Add the onion and garlic, and sauté until the onion is translucent.

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Garlic

Onion

Add the mushrooms, sage, and chopped cabbage, and sauté until fragrant and the cabbage is tender, 10 to 12 minutes.

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Mushrooms

Cabbage

Sage

Add the wine and sauté until it has evaporated.

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Wine

Add the reserved sauce and simmer for 10 minutes. The mixture should be very thick but slightly fluid; if necessary, add a little milk or water. Season with salt and pepper to taste.

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Salt And Pepper

Sauce

Water

Milk

While the mushroom and cabbage mixture is simmering, pour 6 cups of water into a stockpot and bring to a boil.

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Mushrooms

Cabbage

Water

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Pot

Add the whole cabbage leaves and blanch for 2 minutes.

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Cabbage

Drain under cold water and pat dry.

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Water

With the remaining 1 tablespoon butter, grease a 9 by 9-inch glass baking dish. To assemble the lasagna, line the bottom of the dish with half the cabbage leaves, and top with half the potatoes and half the creamed mushrooms. Repeat the layering of cabbage, potatoes, and mushrooms, and top with the grated cheese. Cover snugly with foil and bake for 30 minutes. Uncover and bake until the top is golden brown, about 20 minutes. Allow to cool for 10 minutes, then serve.

Ingredients you will need

Mushrooms

Potato