I Make This 5-Ingredient Cabbage “Lasagna” All the Time

My husband might call me the queen of cabbage. I love teaching people how to transform a humble head of it—perhaps one that’s been sitting in the back of your fridge for a while, no judgement—into an unexpected meal. That’s the beauty of cabbage, isn’t it? It’s there for you when you need it. 

I call this dish, a favorite in our household, cabbage “lasagna.” It’s made with chunks of green cabbage braised with Italian sausage and jarred marinara sauce. The “lasagna” part comes from mozzarella and ricotta cheeses that are layered on top before being popped under the broiler. The prep and ingredients are minimal, and the results are hearty and satisfying. 

Tips for Making My 5-Ingredient Braised Cabbage Lasagna:

• Build flavor using Italian sausage. Whether you choose spicy or sweet, Italian sausage usually also contains fennel seeds, garlic powder, onion powder, and a variety of herbs. You get all the flavor you need for the foundation of a hearty, flavorful meat sauce in just one ingredient. Pre-ground bulk Italian sausage makes things quick and easy, but if you can’t find it, use fresh Italian sausage links with the casings removed.
• Precook the cabbage. Wilting the cabbage before adding the tomato products helps it to cook faster. Acidic ingredients like tomatoes can keep cabbage firmer for longer, which extends its cooking time.
• Add garlic. While the jarred pasta sauce and sausage contribute a lot of flavor to this recipe, adding chopped garlic to the cabbage as it wilts seasons it nicely. It’s optional, but I recommend it.
• Use your favorite jarred pasta sauce. Reach for your favorite tomato-based pasta sauce here, like marinara or arrabbiata sauce. My favorite is Mezzetta Spicy Marinara. To give your sauce even more oomph, you can also add 1 tablespoon of tomato paste to the pot along with the cabbage in step 3.
• Get cheesy. Pre-shredded whole milk cheeses can be used here, if you like; mozzarella, an Italian cheese blend, or a pizza blend will all work well. I prefer thick or traditional shredded cheese over finely-shredded, but either will work. You can also swap in full-fat or low-fat cottage cheese for the ricotta, if desired. 

Serving Suggestions

I love serving this meal with hunks of crusty bread, or slices of garlic bread would be great if you’re feeling ambitious. If you want to dress up your serving, a sprinkle of red pepper flakes, grated parmesan cheese, or some freshly chopped parsley or basil are all delicious here.

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