Cabbage Leaf Lasagne with Sundried Tomatoes

I first made this as a gluten free alternative for myself when I was cooking lasagna for the rest of the family. However, it was so delicious I thought I’d serve it up for everyone next time, and they loved it! I was thrilled because it meant they were getting all the amazing health benefits of cabbage in a family-friendly, comforting, tasty dish.

I serve it with potatoes cut into small cubes and roasted (oh the crispiness!), and peas with mint. It makes for a really satisfying, filling meal that’s bursting with flavour.

First, make the white sauce:

Put the following ingredients in your food processor/vitamix and blend until totally smooth:

1½ cups of raw cashew nuts

1 tsp of sea salt•

1 tsp of apple cider vinegar

The juice of one lemon

1 tbsp of nutritional yeast flakes

2 cups of water

Then, make the red sauce:

Put the following ingredients in your food processor/vitamix and blend until the sundried tomatoes are in tiny pieces but the sauce isn’t quite smooth:

1 can of tomatoes*

1 cup of sundried tomatoes

½ tsp of salt•

Then fry the following ingredients in a little olive oil:

1 bulb of garlic, finely minced

1 brown onion, finely diced

When the onions look glassy, add:

4 carrots, diced

Fry for a couple more minutes, then pour in the sundried tomato mixture and add the following ingredients:

3 cans of chopped tomatoes*

1 tsp of dried basil

1 tsp of dried oregano

½ tsp salt•

135g of tomato paste

Stir well and allow to simmer for 5 minutes before taking off the heat.

Next, layer the lasagna:

Take one whole green cabbage. Carefully peel off one leaf at a time and cut out the thick spine in the centre of each one (I set these aside in a separate bowl to use in vegetable soup). Wash these leaves.

Evenly spread one third of the red sauce over the bottom of a large baking tray/lasagna dish.

Place a layer of cabbage leaves on top of the sauce. Let the leaves overlap slightly at the edges and cut them to shape if needs be.

Pour one third of the white sauce on top of the leaves and spread out evenly.

Spread another third of the red sauce on top of the white sauce.

Place another layer of cabbage leaves on top of the red sauce.

Put another third of the white sauce on top of the cabbage leaves.

Spread the remaining third of the red sauce on top of the white sauce.

Place one more layer of cabbage leaves on top of the red sauce.

Put the remaining third of white sauce on top of the cabbage leaves.

Place in the oven, on gas mark 6, for 30 minutes.

Then Serve!

I use scissors rather than a knife to cut the lasagna into portions, as a knife tends to push the leaves down and the lasagna loses its shape. Gently cutting with scissors ensures that you end up with beautiful neat squares that look great when plated up.

Enjoy!

* If you can manage to find BPA free cans, they would be the best option

• I tend to use Himalayan pink salt nowadays

The white sauce on the cabbage leaves

The red sauce on the white sauce

The result!