Ingredients
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1 small head of cabbage 1 teaspoon salt 1 1/2 pounds fresh tomatoes 6 ounces cheese such as Monterey Jack, or mozzarella, shredded 1/2 cup Asiago or Parmesan cheese, grated For seasoning fresh tomatoes: 1 tablespoon balsamic vinegar 1 teaspoon sugar 2 cloves garlic, peeled, minced Salt and black pepper to taste 1 teaspoon herbes de Provence
Procedure
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Preheat the oven to 375 degrees. Bring a large pot of water to a boil. Cut the
core out of the cabbage and peel off the individual leaves. If they do not come
loose readily, put the cabbage head in the heating water for a minute or so,
then remove to a bowl where it can drain; pull off the leaves. Salt the water
and blanch about 6 or 8 cabbage leaves at a time for about 1 minute. Remove with
tongs or a strainer and drain. Set aside. If using fresh tomatoes, cut them
crosswise into slices and place in a bowl. Season the tomatoes with balsamic
vinegar, sugar, garlic, salt, pepper and herbs. To assemble the lasagna: Use at
least a 2- to 3-quart casserole dish or 9-by-13-inch glass baking dish. Line the
bottom of the dish with a layer of cabbage and distribute a few tomato slices
(or about 1/3 to 1/2 cup of the sauce) on top of the cabbage. You will not be
covering the cabbage completely. Sprinkle about 1/2 of the shredded cheese of
choice; again, you will not be making a complete layer. Repeat the layering with
the remaining cabbage, tomato and shredded cheese. The last layer should be
cabbage. Sprinkle the top with the Asiago cheese. Bake, uncovered, for about 30
minutes or until bubbling hot. Remove from the oven and garnish with sprigs of
thyme or parsley. Makes 6 servings.
