Ingredients
The following ingredients have 3 Servings
- 1 medium-size green cabbage
- 1/2 cup crushed tomato or tomato puree
- 1 carrot chopped
- 1/2 onion chopped
- 1 stalk of celery chopped
- 4 Cremini mushrooms sliced
- 1/2 cup grated Parmigiano Reggiano
- 1/2 cup grated Asiago cheese
- 2 tablespoons D.O.P extra virgin cold-pressed olive oil
- pat of butter (optional)
- salt
- pepper
- 1 1/2 tsp of paprika
Instruction
- Cut cabbage into 1/8 wedges. Put the cabbage into a pot of boiling water. Cook cabbage for about 10-15 minutes, drain and let stand.
- Put 1 tablespoon of oil and a pat of butter into a sauté pan. Bring to heat and add chopped celery, carrots, onions, and also sliced mushrooms.
- Add salt and pepper to taste. Sauté till onions are translucent, and carrots a bit softened. Then set aside.
- Preheat the oven to 400 degrees F.
- Place 1 tablespoon of oil into an oven roasting dish. Add cabbage. Spread vegetables over top.
- Add tomatoes by spooning overtop. Sprinkle paprika throughout.
- Top with grated Parmigiano and Asiago. Drizzle some olive oil on top.
- Place in the oven on the middle rack. Bake till cheese starts to brown and edges of cabbage start caramelizing. About 20 minutes.
- Take out of the oven and serve.
