The Best Italian Cabbage Recipe - Cabbage and Pork Lasagna

Ingredients

• 1 head Green or Savoy Cabbage (Use only the large outer leaves; you need about 12 leaves)
• 2 teaspoons Salt (For boiling water and seasoning)
• 2 pieces Shallots (Sliced into half‑moon shapes)
• 1 tablespoon Olive Oil (Extra‑virgin preferred)
• 1 tablespoon Unsalted Butter (For sautéing shallots)
• 1 pound Ground Pork (80/20 lean‑to‑fat ratio works well)
• 1 pinch Black Pepper (Freshly ground)
• 2 tablespoons Unsalted Butter (For béchamel sauce)
• 1.5 tablespoons All-Purpose Flour (For béchamel roux)
• 1.5 cups Whole Milk (Preheated in microwave)
• 0.125 teaspoon Freshly Grated Nutmeg (Approximately 1/8 tsp)
• 0.5 cup Parmesan Cheese (Grated; reserve extra for topping)
• 1 teaspoon Unsalted Butter (To grease baking dish and dot on top before baking)

Instructions

1. Separate Cabbage Leaves

   Insert a knife at the stem of each leaf and gently peel off the large outer leaves, keeping them as intact as possible. Set aside about 12 leaves; reserve the core for another use.

   Time: PT10M

2. Blanch Cabbage Leaves

   Bring a large pot of water to a rolling boil, add 1‑2 teaspoons of salt, then submerge half the leaves. Cover and boil for 6 minutes, then transfer to a bowl of ice water. Repeat with the remaining leaves.

   Time: PT12M

   Temperature: boiling

3. Slice Shallots

   Trim the shallot roots and tops, then slice each shallot into half‑moon pieces.

   Time: PT5M

4. Sauté Shallots

   Heat 1 tbsp olive oil and 1 tbsp butter in a sauté pan over medium‑low heat. Add the shallot slices with a pinch of salt and cook, stirring occasionally, until softened and translucent.

   Time: PT3M

   Temperature: medium low

5. Brown Ground Pork

   Increase heat to medium and add 1 pound ground pork to the pan. Season with a pinch of salt and a few grinds of black pepper. Break the meat apart and cook until no pink remains and excess moisture evaporates.

   Time: PT8M

   Temperature: medium

6. Make Béchamel Sauce

   In a separate saucepan melt 2 tbsp butter over low heat. Stir in 1½ tbsp all‑purpose flour and cook, stirring constantly, until the mixture turns a light blonde color. Gradually whisk in 1½ cups preheated whole milk, adding a few tablespoons at a time and stirring until smooth. Continue on low heat, whisking, until the sauce thickens to a gravy‑like consistency. Finish with 1/8 tsp freshly grated nutmeg and a pinch of salt.

   Time: PT10M

   Temperature: low

7. Combine Pork and Béchamel

   Transfer the cooked pork to the béchamel sauce, stir to combine, then fold in ½ cup grated Parmesan cheese until evenly distributed.

   Time: PT5M

8. Preheat Oven and Grease Dish

   Preheat the oven to 400°F (200°C). Grease a large baking dish (≈9×13 inches) with 1 tsp butter, spreading it evenly across the bottom and sides.

   Time: PT5M

   Temperature: 400°F

9. Assemble the Lasagna

   Lay two large blanched cabbage leaves on the bottom of the dish, overlapping slightly. Spoon a thin layer of the pork‑béchamel mixture over the leaves and spread evenly. Add another layer of cabbage leaves, then repeat the meat layer. Continue until you have four cabbage layers, finishing with a final meat layer on top.

   Time: PT10M

10. Bake and Broil

    Scatter a thin grating of Parmesan over the top, dot with a couple of teaspoons of butter, and grind fresh black pepper. Bake in the center of the 400°F oven for 20 minutes. Then switch to a low broil and cook until the top is golden brown and bubbly, about 5 minutes.

    Time: PT25M

    Temperature: 400°F then broil

11. Rest and Serve

    Remove the lasagna from the oven and let it rest for at least 5 minutes before cutting into large sections, similar to traditional lasagna slices.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

18 g

Carbohydrates

8 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of Green or Savoy Cabbage: Napa cabbage
• Instead of Salt: kosher salt
• Instead of Shallots: yellow onion
• Instead of Olive Oil: vegetable oil
• Instead of Unsalted Butter: margarine
• Instead of Ground Pork: ground turkey
• Instead of Unsalted Butter: margarine
• Instead of All-Purpose Flour: gluten‑free flour blend
• Instead of Whole Milk: 2% milk, unsweetened soy milk
• Instead of Freshly Grated Nutmeg: ground nutmeg
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Unsalted Butter: margarine

Equipment Needed

• Large Pot
• Cutting Board
• Chef's Knife
• Sauté Pan
• Wooden Spoon
• Saucepan
• Whisk
• Baking Dish
• Measuring Spoons
• Mixing Bowl
• Microplane Grater

Critical Steps — Do Not Skip

• Blanch cabbage leaves
• Make béchamel sauce
• Layer the lasagna
• Bake and broil

Chef Tips from the Video

• Grate nutmeg fresh for the brightest flavor.
• Use preheated milk to keep the béchamel smooth.
• Pat the blanched cabbage leaves dry with paper towels before layering.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover tightly and refrigerate for up to 3 days.

Freezer: Wrap individual portions in foil and place in a freezer‑safe bag; freeze up to 2 months.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the béchamel sauce up to the point of adding nutmeg; refrigerate and reheat gently before mixing with pork.
• Cook and season the pork mixture a day ahead; store in an airtight container.
• Assemble the lasagna the night before, cover tightly, and bake straight from the fridge (add 5‑10 minutes to baking time).

Frequently Asked Questions