Recipes

cabbage and mushroom “lasagna”

In July, because I make no sense at all, I decided to knock an item off my To Cook list that’s been there since 2010, a golden, bubbling, layered dish of mushrooms, cabbage, thinly sliced potatoes bound with a bechamel sauce and topped with cheese. Talk about beach eats!


But a craving is a craving and I made it with the thought that we could try it, then freeze the rest until that whole December – January zone when the sun sets at approximately 3:32pm and the only way to endure it is to channel some Scandinavian coziness and make it, like, fashion. Candles! Thick sweaters! Tea, a good book, and soft music. Long-cooked winter vegetables snug in a rich casserole.

cabbage starts out prettychopped cabbbageblanched cabbage leavesthinly sliced potatoes

Instead, over a few days we finished the whole thing because it’s completely amazing. The recipe comes from the Marcus Jernmark, the Swedish chef who, at the time, helmed Aquavit, a high-end Scandinavian restaurant in midtown. The recipe made its way into a column by Elaine Louie that briefly ran in the New York Times called “The Temporary Vegetarian” that I followed with devotion. It’s not like a decade ago was dark times for vegetarians, but this column had a freshness to it, focusing on vegetable-forward and varied dishes with home cooks in mind, a few years before its time. (It later became a book).

cook the mushroomsadd the chopped cabbageadd the bechamelmushroom sauce

Jernmark explained that in the fall in Sweden, they eat cabbage, kale, and mushrooms, and he wanted to turn them into a seasonal, homey take on lasagna. Because I’m a pedant, I’m not entirely sold on the name. It seems as much a potato and vegetable gratin as anything else but I’m leaving it because it’s layered, and I have a thing for lasagnas outside the red sauce and ricotta cheese box, anyway.

cabbage leavespotatoesmushroom saucethen the cheese

It’s a bit of work, as can happen when three vegetables and a sauce are involved, but it’s honestly the perfect dish for laying low on a cold weekend: lush but not as nap-inducing as pasta-ed versions. And it’s excellent. The photos don’t do it justice, but it’s cooked cabbage, guys. It’s doing its best.

cabbage and mushroom "lasagna"

Previously

One year ago: Dutch Apple Pie
Two years ago: Brussels Sprouts, Apple, and Pomegranate Salad and Spinach Sheet Pan Quiche
Three years ago: Pecan Pie and Roasted Leek and White Bean Galettes
Four years ago: Classic Pumpkin Pie with Pecan Praline Sauce and Crispy Sweet Potato Roast
Five years ago: Cauliflower with Brown Butter Crumbs and Parsley Leaf Potatoes
Six years ago: Spinach Salad with Warm Bacon Vinaigrette
Seven years ago: Dijon-Braised Brussels Sprouts
Eight years ago: Sweet Corn Spoonbread and Apple Latkes
Nine years ago: Sweet Potato Buttermilk Pie, Creamed Spinach and Gingerbread Apple Upside-Down Cake
Ten years ago: Cranberry Pecan Frangipane Tart, Mustard-Roasted Potatoes and Walnut Tartlets
Eleven years ago: Black Bean Pumpkin Soup, Chicken with Chanterelles and Pearl Onions, Pumpkin Waffles and Cream White Polenta with Mushrooms
Twelve years ago: No-Knead Bread, Tomato and Sausage Risotto, Sundried Tomato Stuffed Mushrooms

And for the other side of the world:
Six Months Ago: Ice Cream Cake Roll and Garlic Lime Steak and Noodle Salad
1.5 Years Ago: Potatoes Anna and Strawberry Graham Icebox Cake
2.5 Years Ago: Confetti Cookies and Roasted Carrots with Avocado and Yogurt
3.5 Years Ago: Toasted Marshmallow Milkshake and Fake Shack Burger
4.5 Years Ago: Soft Pretzel Knots and Buns and Carrot Salad with Tahini and Crisped Chickpeas

Cabbage and Mushroom Lasagna

    There are three key things to know going into this dish:
  1. Seasoning is really key here. It’s winter vegetables, butter, milk, and cheese; it will not naturally boom with flavor. Make sure every element is gets the necessary salt and pepper and it will add up to something wonderful.
  2. I found mine got a little watery as it baked, because cabbage is watery. You can baste a little out, if you wish, or you can just let it go. As it cools, most will settle back around the vegetables and it shouldn’t seem too wet.
  3. I almost didn’t share this recipe because it’s got a bunch of steps, and a lot of vegetables to chop (the dish is all vegetables, after all), and thought nobody would want to make it, but it’s too delicious not to. So do as I do, put on your headphones, queue up The Miseducation of Lauryn Hill, try to get your head around the fact that it’s now 20 years old, and you’ll be done before Mary J. Blige shows up.

  • 9 tablespoons unsalted butter, divided
  • 3 tablespoons plus 1 teaspoon all-purpose flour
  • 2 2/3 cups whole or lowfat milk
  • 1/4 teaspoon freshly ground nutmeg
  • Salt and ground black pepper
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 pound assorted (shiitake, oyster, porcini, chanterelles, etc.) or just cremini mushrooms, thinly sliced
  • 1 tablespoon finely chopped fresh sage (I used less)
  • 2 pounds Napa cabbage, 12 large leaves removed from the head, and reserved, the remainder sliced thin
  • 1/2 cup dry white wine
  • 1 1/2 pounds (about 4) yukon gold potatoes, sliced 1/8-inch thick
  • 1 cup grated Parmesan cheese, or Västerbotten (the chef’s preference).

Heat oven to 350 degrees.

In a large sauté pan over medium heat, melt 6 tablespoons of the butter. Add flour, stir for 3 minutes (do not allow to brown), then gradually whisk in milk, stirring until thickened, 5 to 8 minutes. Stir in nutmeg and season with salt and pepper to taste. Scrape sauce into a bowl, and reserve.

Wipe out sauté pan (rinse if needed) and melt 2 tablespoons of the remaining butter over medium heat. Add onion and garlic, and sauté until onions are translucent. Add mushrooms, sage and sliced cabbage, and sauté until fragrant and the cabbage is tender, 10 to 12 minutes. Add wine and sauté until it has evaporated. Add reserved sauce and simmer for 10 minutes. The mixture should be very thick. Season with salt and pepper to taste.

While the mushroom and cabbage mixture is simmering, pour 6 cups of water into a stock pot, and bring to a boil. Add whole cabbage leaves, and blanch for 2 minutes. Drain under cold water, and pat dry on towels.

Grease a 9-by-9-inch baking dish or a lasagna pan of your choice (I used this, which is 8-by-12-inch) with remaining 1 tablespoon of butter.

To assemble the lasagna, line the bottom of the dish with half the cabbage leaves, and top with half the potatoes, half the creamed mushrooms. Repeat the layering of cabbage, potatoes and mushrooms, and top with grated cheese. Cover snugly with foil, and bake for 30 minutes. Uncover, and bake until the top is golden brown and potatoes are tender, about 20 minutes but up to 10 minutes longer if needed. Allow to cool for 10 minutes, and serve.

Do ahead: I prepared the sauce and all of the vegetables and then ran out of time when I made this, stashing them in the fridge separately and baking it the next day, which works totally fine. You can also make the dish, chill it, and bake it when needed, and leftovers reheat well too. Finally, you could freeze the whole dish for a later date.

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101 comments on cabbage and mushroom “lasagna”

  1. smonakey

    That looks absolutely, deliciously comfort-foody. The kidlet doesn’t like mushrooms, but the Hubby & I do, so I’m going to have to give this a try.

  2. Kristin

    Oh wow, I want to make this for my class, but it was just my turn for food this week. Now I have to wait until it’s my turn again, because my obnoxious family would not eat this amazing sounding dish!!

  3. Marcia

    When my grandmother blanched large cabbage leaves for her stuffed cabbage, she would arrange the leaves in a large colander and pour a kettle of boiling water over them. It always worked .This might make for one less pot,
    (or one more colander.)

    1. deb

      I considered this but I think a key thing is really trying to get as much liquid out of the cabbage as possible, or it will deposit itself in the sauce.

      1. Sarah

        Confused. How does submerging them in boiling water and then rinsing them in running water get the cabbage leaves less watery that pouring boiling water over them in a colander? It seems they’d get at least as waterlogged sitting for two minutes in the pot plus running under cold water as they would with one shower of hot water in a colander. Am I missing something?

  4. Susan Iseman

    Thanks Deb, I can’t wait to try this. We have a wonderful mushroom purveyor (Seacoast Mushrooms from Mystic) here at the Westport Farmer’s Market!

  5. Tina

    We just joined a Winter CSA and were told that we’d be getting cabbage, so am looking forward to making this dish. Looks yummy!

  6. Shara

    Napa cabbage (in Australia we call it Chinese cabbage or wombok) seems a strange choice here, I think of it as a salad or stir fry vegetable. It is also very wet so I wonder if white cabbage would be better or if there is a reason for the Napa?

    1. Françoise

      I’m guessing you could use other cabbage. I’d make sure that the white/green cabbage was thoroughly softened before layering as otherwise it might not cook through (I’m thinking of when its parcooked for making stuffed cabbage)

  7. Diana

    HDeb. This looks wonderful. Re: the baking dish; wouldn’t a 9×9 vs a 9×13 lasagna pan vs the 15×13 in your link produce very different outcomes? Just adjust the baking time or… re the density?

    Thanks

    1. the Viking Diva

      Same question here… I don’t see how the quantities can work well for both a 9×9 pan and the linked 10×15 pan. Also – for this much chopping and prepping I want to end up with leftovers!

      1. deb

        You’re so right — my bad. I pulled the wrong roasting pan link. Mine is, in fact, 8″x12″, i.e. much closer in volume to the 9″x9″ the chef called for, but a little bigger and you can see I have some room to spare. See here. Will fix in the recipe.

  8. Katerina

    Looks amazing, as usual. Question on potatoes – I always have trouble getting potatoes to the right level of “cooked” in the oven and the only time it works out for me is when the oven is at least 400F (most likely because I can never get them all cut to the same size, so there’ll always be some potatoes cooked and some not so much). So…would it be worth boiling them in water for, let’s say, 5 minutes or so before assembling the dish to be on the safe side?

    1. Abby Cohen

      I made this dish over the weekend, and indeed, the potatoes were not cooked, even having been thinly sliced with a mandolin, and having been baked for an hour. I plan to put the whole thing in the oven again this evening, and hope for a better result. Also, no joke about the seasoning. I added several teaspoons of salt and it was not enough.

      1. deb

        Pre-cooking the potatoes might work a bit. Definitely put it back in the oven if they’re not cooked through; it should be delicious once they’re tender.

        1. Katerina

          Update: made it over the weekend and just soaked the potatoes in the leftover hot water after blanching the cabbage while I was working on the rest of the dish (came out to about 15 minutes). Worked out! Can’t forget compliments to the “maker” – great recipe, Deb! :)

  9. Carla

    Visiting my folks in January. Definitely making this for my mom…who says she’s not a vegetarian, but refuses to eat meat..go figure!!! She’ll love this, with homemade bread, of course! Happy Holidays!!

  10. Tracy

    It does look delicious. I am wondering about a non-dairy version of the bechamel, as that may be too much dairy for my lactose sensitivity.

    1. marjotr

      I am sensitive to dairy too, especially “fresh” dairy (milk, mozzaralla, cream cheese…) but aged cheeses are easier on the stomach. I often opt to use olive oil/soy milk and then indulge with the tasty aged cheeses for gratins. Hope that’s helpful!

    2. dee

      You can use lactaid milk as well. And for the cheese – use pecorino romano – it’s a sheeps milk cheese and my lactose intolerant son has NO problems with it.

  11. Beth

    I’ve been doing a thing with vegetables lately (especially mushrooms) in which I put them in my 12” non stick pan on high heat with no oil or butter and let all the water cook out of them. I have to stir them frequently. As soon as they seem mostly dry I add whatever fat is in the recipe to the pan and give them a quick turn in that. It makes the flavors nice and concentrated and makes resulting dishes much less watery. When I make this I’m going to do that with the veggies for the sauce!

    1. janmorrison12

      I always do this with mushrooms, even for soups. I learned it from a chef. I wait until the pan is hot enough for a drop of water to sizzle then put mushrooms in – not too many or it defeats the purpose and roll them around until their skins are seared and then add butter or whatever else. It often makes for some fiddling and extra steps BUT it is always worth it!

  12. Bonny

    Can’t wait to make this as my hubby and I both love mushrooms! Also, it’s an easy swap to GF flour for the sauce and you have a gluten free dish! Thanks for another great recipe, Deb!

  13. Ila

    Suggest microwaving shredded cabbage separately, till done, draining off liquid, then incorporate cabbage into bechamel. Should produce less watery “lasagna”.

  14. Juliet Jankowitz

    I would definitely try Savoy cabbage… as for béchamel… my Hungarian family always used a roux or “einbren” for sauces…without milk or cream… the liquids would be broth (in our case from meat) or even water. I think if it is well seasoned that could work for someone who cannot eat dairy. The einbren would thicken sauces for all kinds of recipes or for soups. Will try this recipe soon.

    1. Thank you for the suggestion! I recently found out I am allergic to milk proteins but I love mushroom lasagna so much. I’m going to try your version of the sauce and use nutritional yeast in place of the parmesan cheese.

  15. Beverly

    I have been thinking about this recipe all day.
    Problem is I have a backlog of food in the fridge but I also have excess cabbage and potatoes from our CSA. I have two thoughts on this recipe. I might slow roast the cabbage in the oven to see if that helps with the excess moisture. I can also season the cabbage and might add to the overall flavor. When I make regular lasagna I always cook it twice before I serve it. That way excess moisture is absorbed or baked off and my lasagna can be served as a slice rather than a puddle.

    1. Liz

      Oh, I like the roasting idea! And maybe roast the potatoes a bit also. I know another step but I think it would add some flavor and I’ve had trouble with various potato gratins potato part being done.

  16. Julie

    This was dinner last night. I subbed 1 cup turkey stock for part of the milk. I used a small red cabbage and brussel sprouts. It did end up a bit soupy, but very tasty!

  17. Jen

    Made this yesterday, and it’s amazing! I got pre-shredded cabbage, so didn’t have the leaves to make defined layers, but it still turned out really delicious. It was more like a casserole or hotdish and less like lasagna, buy no one minded :)

  18. Paige

    Delicious! Although a lot of steps, really yummy and hearty. We have plenty for leftovers for the week too! A great Sunday meal. I could only find really small napa cabbages at the farmer’s market, so I used the whole napa for the layers and some additional chopped green cabbage I had on hand for the mushroom filling layer. Also, a little extra parm on top :) Thank you for the amazing recipe (yet again) Deb!

  19. Stephanie

    This sounded so good, and it did have flavor…however I would omit the cabbage leaves on the bottom and in the middle because they got so soggy. Just sauté the mushrooms, onions, garlic and chopped cabbage, layer with the potatoes and call it good.

  20. Danielle Levitt

    This looks like such a great way to use cabbage and potatoes. But I really can’t stand mushrooms (sorry!) What else can I use to bulk it up instead of mushrooms?

  21. Catherine Bulka

    Would you recommend freezing before or after baking? How long and at what temperature do you think would work best? I’m expecting a baby in January and am thinking this would be perfect to make ahead of time and save for later!

  22. Do I regret making it? Umm, probably not. Am I thrilled? Definitely not. Took a hell of a long time and turned out kind of boring. (I did follow the note to season throughout). My potatoes didn’t completely cook through and it kind of made me feel like it was a generic ‘cream of vegetable’ soup in the shape of a lasagna. I was wracking my brain for what it would need as an addition to make it taste more interesting but I’m admittedly not a pro chef. Urgh. Ok, I do regret making it. Sorry Deb. :-/

    1. Abby

      This was my first “Smitten Kitchen miss”. My experience is exactly like yours, Smartpowered. But I’m not given up. I have tons of leftovers and I’m going to mess around with them tonight to try and make this as wonderful as I’d hoped it would be.

      1. 8th Street SE

        Same here. I love béchamel, mushrooms, cabbage, and potatoes, but there were too many things wrong with them when they came together.

  23. Alyssa

    Made this for dinner tonight and it was excellent comfort food. I do have a couple of suggestions though. Slice the potatoes and then toss them in the microwave for a few minutes before layering – some of mine were still a bit under baked. And I think this would be vastly improved with a stronger flavored cheese, although admittedly I don’t know anything about Västerbotten – I used parmesan. Thanks for the recipe!
    Oh – and it wasn’t watery at all! I drained the liquid from the veggies before adding the wine, etc, and the veggie mix was nice and creamy.

  24. Sarah Cameron

    Could a person skip the whole cabbage leaf layering, turning it from a “lasagne” into a “gratin” if they were too lazy? Asking for a friend…

  25. Ddm

    This email couldn’t have arrived at a more fortuitous moment for me. I had a salad mix I combine for myself of Mann’s Power blend (shredded Brussels, broccoli, kohlrabi, & carrots) and a bag of shredded red cabbage. I mix both in a Tupperware and spend about a week eating it as my salad. I did not get to it like I usually do, and had almost the whole amount still in the fridge yet, and was dreading having to toss it out. When I saw this recipe, I wondered if you HAVE to do all the assembly and work, what if I just did the essentials to save my salad? Totally worked. It’s delicious even without the potatoes. It did turn a soupy purple color, syk. Great great recipe! I’ll make the whole nine yards version next time. Thank you!!

  26. Erin

    This was delicious! I made two small adjustments based on what I had in the fridge: I used regular green cabbage instead of napa (which I boiled for about 5 minutes to soften and get out some liquid) and yam instead of potatoes (prepared the same way).

  27. sarah

    Thanks for posting this recipe! This is definitely on my ‘to make’ list. From the comments I’m planning to pre-cook my potatoes a bit. I may (or may not) add some bacon for flavoring, because… bacon. I’ll probably incorporate teaspoon or so of soy sauce. And definitely some Parmesan on top. Maybe panko, also.

  28. LP

    I’m lazy about washing and chopping mushrooms so I would probably use frozen bags of mixed mushrooms and thaw in the microwave then drain.

    1. LP

      I’m vegan so the traditional bechamel and cheese and am thinking of making a vegan twist on this concept with a vegan butter and cashew-based bechamel and homemade vegan parm for sharpness.

  29. This did not work at all in a 9 x 9 pan, I used a 9 x 13. Very thinly sliced and potatoes still not cooked after 1.5 hrs even after upping the temp to 375. And bland. Needed lots more salt. My least favorite recipe to date in your extensive repertoire. Back to the drawing board with this one.

  30. Charlotte

    I made this last night to rave reviews. In fact when I went to reheat some leftovers for lunch I realized there was far less leftover than I expected which can only mean my husband ate another quarter of the casserole when he was doing the dishes. I used a green cabbage (and spent too much time getting the leaves off perfectly only to have to tear them doing the layering – lol) and remembered why I shouldn’t use my food processor to slice potatoes, I added a tsp of miso paste to the sauce and used half milk, half broth and it was delicious. I will have to make this again.

  31. Caitlin Walsh

    This looks delish. The cabbage and mushrooms reminded me of lazy man’s pirogi. Have you ever made it? I would love to see your take on it :)

  32. Ayesha

    Hello,

    1. Can I make this with the round green cabbage, and if anyone has, best method to cut to size ?

    2. Any non-alcoholic substitutes for the white wine?

    Thanks!

    1. deb

      I haven’t made it with regular cabbage; I imagine you might need to boil the leaves longer to make them soft and noodle-like but it otherwise might work. I’d just skip the wine, unless you have access to non-alcoholic wine.

  33. Mary H

    I made this the other night and it turned out pretty well. I forgot to season a few steps and did feel like it needed salt and perhaps more of the sage flavoring. I used a whole head of green cabbage from our CSA and the liquid level was just right. I steamed the outer leaves for 2 min. in the instant pot, but wonder if it would add flavor to blanche in salt water. We love mushrooms and will I probably add more if I make this again. It did take a really long time getting through all the steps. Thankfully I made it in two 8×8 pans so that I would have one for another meal. We polished off the first one! Overall quite tasty and something that could easily be added to in order to be more hearty, like with bacon or sausage. I served it with rye bread and that made it a good meal just on its own.

  34. I made this last night and it was amazing! A bit of work, but i was in a puttering mood. Perfect for a chilly December evening. Creamy and savory and just a little sweet from the cabbage. I used Savoy instead of Napa cabbage, forgot the sage, and probably used more nutmeg than called for. Other than that, made as written. Thanks so much for posting this! I’m having leftovers for lunch today and I can’t stop thinking about them. :)

  35. Alex S.

    If you don’t mind me asking, what size All Clad pan did you use to cook the mushrooms? I have trouble finding the right combo of width & depth. If I go bigger on width, then they’re too tall (which doesn’t allow for proper evaporation.) thanks

  36. Mary

    I made this yesterday and all in all, it was a success (definitely not on the “week night” dish list without some day before prep. Next time around, I will do all the washing and chopping first, as it got a bit “Lucy and Ethel” in the kitchen while attempting to get these tasks done in a timely manner. I made 1.5X the recipe, using 1 pound of chanterelles and 1/2 pound Costco’s “Baby Bella” mushrooms, 3# napa cabbage, yukons, and a hard cheese from the fridge… wrapped in BeeEco wrap and unnamed, but likely Romano or Parmesan. I had no white wine, so used cooking sherry and baked it in a 15 X 10-ish Pyrex. I shared some with my parents, and my mother kept asking “What are the seasonings again?”- she was amazed it was so simply seasoned.
    One change I would suggest is to the cut the cabbage for the layers into serving size (e.g. 3-4″) pieces, as they were quite difficult to cut and came swooping out whole when attempting to get serving-sized pieces out (and I had to cut them on the hot side, so it was a bit of a delicious sloppy mess). It took about 55 minutes to bake despite my quite perfect potato cutting (surely they were all 1/8″!). Actually, next time around I might keep the cabbage in the mushroom mixture and just use potatoes in the layers… creating a gratin of sorts, I think. Also, the chanterelles pretty much disappeared and had no “mushroom presence,” so although they likely added great flavor, upping the mushrooms which maintain some shape might be part of the plan.

  37. suzanne swanson

    I have had you on my home page for a while – which means I have coffee with you every morning. Something I think is fun to know is that this recipe is very similar to an old British recipe called “Bubble and Squeak.” It gets the name because of the way it sounds when it cooks on top of the stove. Same idea as yours, just prepared a different way. If first saw this on the Frugal Gourmet – I think it may be on Youtube. Fun to watch.

  38. Elena Varipatis Baker

    I made without the cabbage leaves, so it was more of a gratin. Also used regular green cabbage and omitted the wine because I was too lazy to grab a bottle. Very rich, but tasty as a side dish.

  39. Allison

    Made this today, used reg. green cabbage. I did four layers, two each mushroom/cabbage/bechamel and potatoes. I didn’t have the patience or time to parboil cabbage leaves. Had only half and half so used that instead of milk and no white wine so just skipped that, and used little fingerling potatoes. After hearing about the “wetness” I baked this for an hour and a half, first half hour covered. This was DELICIOUS! As a vegetarian, I would serve this as a main for company – even thanksgiving. As Deb recommends, make sure you season as you go along. Will def make again.

  40. Claire

    Deb, you never lead us astray. I “made” this this morning but actually didn’t finish because we started eating it during the phase where the mushrooms and cabbage simmer in the bechamel sauce. My 18 month old son was particularly crabby and wanted me to hold him and let him stir everything himself. The sitter was here but even she couldn’t keep him from the stove. Lo and behold we tasted it to check the seasoning while waiting for everything to thicken up…and then just kept eating. Lunch was a bunch of mushrooms and cabbage in bechamel in a big mug, microwaved (gasp!) with a generous portion of Parmesan on top. It was fabulous and I had seconds. My son shoved the “muh-rooms” and “cabby” down his gullet in fistfuls. Now he’s napping and I’m having thirds. If there’s any left I’ll try to assemble the lasagna portion for dinner. Thank you! Oh, and I added fresh rosemary with the sage and it was delish, but then I am a rosemary freak.

  41. This looks much healthier and lighter than the pasta version, i.e. real lasagna. I should make this one day, but it seems a little low on protein.

    Solution: add some ground chicken breast to that mushroom mixture. And how about a sprinkle of fried nuts on top — for some healthy fats?! Gotta give it a firsthand try!

  42. Jane Boice

    Since I prepared this in the morning, and didn’t bake it until 5 pm I baked for 30 minutes, then 10 with foil off, but dish was not cooked enough. I put in for 20 more minutes and it was fine.

  43. This reminded me quite a bit of haluska, a polish comfort dish involving cabbage, onions, sour cream, and egg noodles. I quite liked the filling of this and the potato slices but next time I make it I’ll put actual lasagna noodles in place of the cabbage leaves. They just didn’t do anything for me in what was an otherwise excellent recipe.

  44. Laura in CA

    Made this for dinner tonight, and it’ll probably be dinner for the next 2-3 nights too. We liked it! I’m not a huge sauce-made-of-milk person (I’ll always choose marinara over alfredo), but it was good nonetheless! To me and my husband, it seemed more like a potato dish with vegetables all around it. When I got some bites without the potato -just the veggie mixture and cabbage, the flavor seemed more amazing.

    1. Laura in CA

      I guess I agree with some commenters above. Glad we tried it. I still liked it enough to eat it. But this might be the first SK I wouldn’t make again… Maybe it needed something sharper in it – sharper / more cheese? Red pepper flakes?

  45. Lisa Seiwald

    Last night my cousin (in NYC) and her fiancee (in Missouri) and me (in SF) decided to do a SK coast to coast trial of the cabbage lasagna. Three dif ways to accomplish the dish. Whoa! I worried about the advertised wateryness so I only lined the bottom of the pan with the napa cabbage leaves. I used the rest with the mushroom concoction, but had to go at least 20 minutes beyond the 20 minutes to get it to the point where I could add the wine and reduce. I also parboiled the potato slices as well. I used shiitake and king trumpets and thyme instead of sage. So I mixed up a lot of the variables (not so scientific), but it came out fantastic! I had it for dinner last night and breakfast this morning. All I think it needs at this point is the crispy egg. Thanks Deb!

    1. Yes, our coast to coast cabbage casserole co-cooking caper was a blast! I agree that there was a lot of liquid that needed to be reduced adding time. I changed things up with a different cabbage and more onion. I also added chili powder and think it could use even more kick, but that’s my opinion. Super delicious and looking forward to the leftovers.

  46. Rachel

    We loved it. I used 24 oz baby bella mushrooms, and sautéed them with the translucent onion and garlic so they would actually brown before adding the cabbage. I also added dried thyme and would substitute fresh thyme for sage next time. I cooked veggies a long time to drive off moisture. A little more nutmeg in the bechamel tasted good to me. I have no idea how much salt I used, but by tasting each element and adjusting, it turned out delicious. One hour total cook time and potatoes were perfect.