A somewhat unique dish, this Cabbage and Potato Lasagna is definitely very easy to prepare, inexpensive, and delicious. All the ingredients are used raw, making it practical with no complications.
To slice the potatoes very thinly, I used a tool I found in my mom’s storage room, but I saw that they still sell it! I didn’t think I would use it, but now I can’t stop, it’s so practical and fast, without having to bring out too complicated tools, without electricity, completely manual. You can find the purchase link at the bottom of the recipe, in the “Tools used, more information” section.
Use the cold cuts of your choice and the cheese you prefer, as long as it’s not too watery.
If you want to make it vegan, you can omit the ham, it will be equally delicious.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 2 cups milk
- 3.5 tbsp butter
- 3.5 tbsp flour
- 2 pinches fine salt
- to taste nutmeg (grated)
- to taste black pepper (ground)
- 1 lb potatoes
- 10.5 oz cabbage
- 5.5 oz cooked ham
- 3.5 oz cheese (of your choice, not too watery)
- 3 oz grated Parmesan cheese
- to taste olive oil
Tools
- 1 Slicer V-SLICER
Steps
To prepare the béchamel, you can follow the recipe found at this link: How to: Béchamel using the same indicated quantities.
Start by washing, peeling the potatoes, and slicing them very thinly. I used a tool I found in my mom’s storage room, but I saw that they still sell it!
You can find the purchase link at the bottom of the recipe in the “Tools used, more information” section.
Grease a 10.25 inch (26 cm) diameter pan with a bit of olive oil, then layer the potato slices.
Now add some béchamel, slices of cheese (like American cheese, Casera, or Toma, as long as it isn’t too watery), pieces of ham, and a generous sprinkling of grated Parmesan cheese.
Make a layer with some washed cabbage leaves, removing the hard central part.
Spread some béchamel, pieces of ham, cheese slices, and grated Parmesan cheese.
Once again, cabbage, béchamel, pieces of ham, cheese slices, and Parmesan.
Another layer of cabbage, béchamel, cooked ham, cheese, and Parmesan.
Finish with a layer of thin potato slices, pressing down to level the surface.
Drizzle a little oil over the potatoes, sprinkle with grated Parmesan cheese.
Bake at 350°F (180°C) for about 40 minutes.
Suggestions, Tips
If you liked the Cabbage and Potato Lasagna, try other recipes with cabbage or Savoy cabbage:
Collection “Recipes with Savoy Cabbage”
Tools used, more information
Tools used, more information
The manual slicer I used was found in my mom’s storage room, I don’t know how old it is, but you can still buy it today. For more information and if you want to proceed with the purchase, click the following link, which will take you directly to the related Amazon page:
This content contains an affiliate link.
This content contains an affiliate link.
