What's for Dinner? Cabbage Lasagna

Whenever I make stuffed cabbage, my rolls turn out rather funny looking. I just don't have the skills (patience?) to make nice neat ones. This recipe solves that problem. Just layer everything in the baking pan.

1/2 head cabbage
1 lb ground beef
1 onion, chopped
1 green pepper, chopped
2 garlic cloves, minced
1 large can diced tomatoes, pureed
1 6 oz can tomato paste
1 t oregano, rubbed
1 t basil, rubbed
1 t Hungarian paprika
salt and pepper
2 cups shredded Italian blend cheese
2 cups sour cream
1/2 cup freshly grated Parmesan cheese

Carefully peel back cabbage leaves and separate.

In a large pot, arrange the leaves on a steamer basket and steam about 5 minutes. Remove and set aside to cool. Slice into strips.

In a large frying pan or skillet, brown ground beef. Stir in onion, green pepper and garlic and cook another 5 minutes or so. Drain mixture and return to pan.

Stir in tomatoes, tomato paste and seasonings. Simmer about 20 minutes. Taste and adjust sauce as desired.

Preheat oven to 350°. Spray a 9x13" pan with cooking spray. Set aside.

In a small bowl, stir together cheese blend and sour cream. Set aside.

Line bottom of prepared pan with a layer of cabbage strips.

Top with half the meat mixture. Dollop with half of the cheese blend mixture. Carefully spread with a rubber spatula.

Add another layer of cabbage leaves, the remaining half of the meat mixture, and remaining cheese mixture. Top with Parmesan.

Bake covered for about 30 minutes. Uncover and bake for 10 minutes more.

Let rest at least 10 minutes before slicing.

I served this with a slice of homemade rosemary ciabatta bread.