Monday, June 25, 2012

CSA Cabbage ‘Lasagne’

This week’s farm share brought another head of cabbage so this time I broke out the crock pot. I shredded the cabbage, sliced the squash and basil that also came from the farm, and added to it some ground turkey, tomatoes and tomato sauce. It is hard to find straight-up tomato sauce without a gazillion mystery chemicals, but I found this one made in the Fra Diavolo style, which means it’ll have a little kick. I love almost everything with a kick, and even if you don’t generally like spicy food, you might want to consider using a full-flavor sauce because it helps season and flavor the water that comes out of the vegetables when they cook and makes a really tasty broth.

I started by mixing the turkey with the basil and some, well a lot of chopped garlic, and then putting that in the bottom of the cock pot after spraying it with cooking spray. Then I layered sliced onion, squash, some Pomi chopped tomatoes, and covered it all with cabbage and put half the sauce on top and repeated that again.

By the time I finished the second round of layering it was piling up out of the pot, but I kept going as long as I could get the lid on, because all of those veggies were going to cook down and the whole casserole shrinks down into the pot.  Finish with the other half of tomato sauce on top so it will simmer down through and flavor the other layers while cooking.

Admittedly it winds up eating more like a stew than a lasagna, but it’s good. And it’s an affordable, healthy way to get a big pot of food cooked, and I’m now in my third week of, but last half head of cabbage!

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Crock Pot Cabbage Lasagne

Prep Time: 45 minutes

Cook Time: 4 hours

Total Time: 4 hours and 45 minutes

Cruciferous vegetables have been linked with cancer prevention, so embrace the farm delivery of cabbage and add it to the broccoli and peanut butter rotation.

Ingredients:

1/2 head cabbage, shredded
1 medium onion, halved, sliced
1 - 2 zucchini and/or yellow squash, sliced
6 cloves garlic, minced
1/4 cup basil or parsley, chopped
1.5 lbs ground turkey
1 24 oz jar tomato sauce
26 - 30 oz chopped tomatoes (I used 1 26 oz box of Pomi tomatoes)

Directions:

- mix turkey with herbs and garlic and season lightly with salt and pepper
- spray slow cooker insert with cooking spray
- add half the turkey to the bottom
- top turkey with half of each the onion, squash, chopped tomatoes, cabbage and tomato sauce
- repeat layers starting with turkey again and finishing with the rest of the tomato sauce
- cook on high for 4 hours or on low for 6 - 8 hours

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