Filthy Cabbage Lasagna

Steps

Prep Cabbage

1. 1

   Cut the bottom core from the cabbage. Boil the cabbage, removing the outer leaves with tongs as they soften. Pat the leaves dry, then trim the thick center ribs so the leaves will lie flat.

Make Gravy

2. 2

   Cook the chopped bacon in a large pot until crisp. Remove the bacon and set it aside, keeping the bacon fat in the pot; do not drain it.

3. 3

   Brown the ground beef directly in the bacon fat.

4. 4

   Add the diced onion and cook for 3 minutes.

   Start 3-minute timer
5. 5

   Stir in the tomato paste and cook for 4 minutes.

   Start 4-minute timer
6. 6

   Stir in the flour, Salt-Free Tony's seasoning, paprika, pink salt, and Italian seasoning.

7. 7

   Add the minced garlic and diced bell peppers. Cook for 3 minutes.

   Start 3-minute timer
8. 8

   Pour in the beef broth and add the MSG or Worcestershire. Simmer for a few minutes, until the gravy has thickened.

Assemble

9. 9

   Leave 1/2 cup of the gravy at the bottom of a 6-quart pot or baking pan, scooping out the remaining gravy for the layers.

10. 10

    For each of the three main layers, lay 5–8 overlapping cabbage leaves over the gravy.

11. 11

    Spread 3 cups of the meat gravy over the cabbage leaves.

12. 12

    Top the layer with 1 cup of shredded mozzarella and 1/4 cup of shredded cheddar.

13. 13

    Repeat the cabbage, meat-gravy, mozzarella, and cheddar layering two more times.

14. 14

    Add the final cabbage leaves and top them with the remaining meat and sauce.

Bake & Serve

15. 15

    Cover the pot or pan with its lid or with foil. Bake at 375°F (190 °C) for 30 minutes.

    Start 30-minute timer
16. 16

    Uncover and bake for another 15–25 minutes, until browned and bubbling.

    Start 25-minute timer
17. 17

    Optionally, broil for a few minutes to char the cheese.

18. 18

    Optionally, rest the casserole for 10–15 minutes.

    Start 15-minute timer
19. 19

    Top with the reserved bacon, slice, and serve.