A simple and quick recipe with few ingredients that you usually already have at home. You can use any sliced meat and cheese you like. The important thing is that the cheese is not too watery; if you use mozzarella as I did, let it drain first, and for the last 10 minutes, if it is too liquid, place the baking pan in the lowest part of the oven to dry the excess water.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.3 lbs cabbage (you'll need about fifteen leaves)
- 2 pinches coarse salt
- 2 mozzarella (each weighing 125g)
- 5 oz cooked ham
- 1.75 oz grated Parmesan cheese
- 1.75 oz spreadable cheese (like Philadelphia)
- to taste black pepper (ground)
- to taste olive oil
- to taste fine salt
Steps
Clean and wash the cabbage. Remove the leaves and boil them in salted boiling water for about ten minutes.
Use tongs to remove them from the water and let them drain in a colander.
Now take a baking pan with a diameter of 8.5 inches, line it with parchment paper, and create a layer of boiled cabbage leaves. Place at least three on top of each other.
Let the mozzarella drain, slice it, and create a layer on top of the cabbage leaves. Season with a little oil and salt.
Add another layer of cabbage leaves, at least three on top of each other, and season with a little oil and ground black pepper.
A layer of sliced cooked ham, then sprinkle with grated Parmesan cheese, a bit less than half of what’s required in the recipe.
Finish with a final layer of cabbage leaves, again at least three on top of each other.
All that’s left is to cover the surface with the remaining grated Parmesan cheese and dollops of spreadable cheese. Drizzle with a bit of oil.
Bake in the oven at 356°F for about 25 minutes. If it turns out watery, place the baking pan at the bottom of the oven for about ten minutes to dry the excess water.
And now enjoy your Cabbage Millefeuille!
Tips and Suggestions
This Cabbage Millefeuille is a simple and quick recipe with few ingredients that you usually already have at home. You can use any sliced meat and cheese you like. The important thing is that the cheese is not too watery; if you use mozzarella as I did, let it drain first, and for the last 10 minutes, if it is too liquid, place the baking pan in the lowest part of the oven to dry the excess water. Here are some more recipes with cabbage:
