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Layered Cabbage Casserole

on May 29, 2013

One head of Napa/chinese cabbage, steam until tender, let cool a bit, then cut into 3-4 inch sections and separate.

Layer in a glass casserole dish, I like a 9×13 size. Alternate layers with any savory meat mixture such as you might use for lasagna, along with cheese, end with cabbage. Cover with marinara or any cream sauce. Bake at 375F for 40 minutes. You can also microwave, but I prefer the browning of the oven version.


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