Cabbage Lasagna
From: The Big Book of Casseroles

1 small head of cabbage
1 teaspoon salt
1 1/2 pounds fresh tomatoes or 2 cups favorite herb-style tomato sauce or a combination of the two
6 ounces cheese such as Gruyere, Monterey Jack, Fontina, provolone or mozzarella, shredded
1/2 cup Asiago or Parmesan cheese, grated

For seasoning fresh tomatoes:
1 tablespoon balsamic vinegar
1 teaspoon sugar
2 cloves garlic, peeled, minced
Salt and black pepper to taste
1 teaspoon herbes de Provence, or 1/2 teaspoon dried thyme mixed with 1/2 teaspoon dried basil

Preheat the oven to 375 degrees. Bring a large pot of water to a boil. Cut the core out of the cabbage and peel off the individual leaves. If they do not come loose readily, put the cabbage head in the heating water for a minute or so, then remove to a bowl where it can drain; pull off the leaves. Salt the water and blanch about 6 or 8 cabbage leaves at a time for about 1 minute. Remove with tongs or a strainer and drain. Set aside. If using fresh tomatoes, cut them crosswise into slices and place in a bowl. Season the tomatoes with balsamic vinegar, sugar, garlic, salt, pepper and herbs.

To assemble the lasagna: Use at least a 2- to 3-quart casserole dish or 9-by-13-inch glass baking dish. Line the bottom of the dish with a layer of cabbage and distribute a few tomato slices (or about 1/3 to 1/2 cup of the sauce) on top of the cabbage. You will not be covering the cabbage completely. Sprinkle about 1/2 of the shredded cheese of choice; again, you will not be making a complete layer. Repeat the layering with the remaining cabbage, tomato and shredded cheese. The last layer should be cabbage. Sprinkle the top with the Asiago cheese. Bake, uncovered, for about 30 minutes or until bubbling hot. Remove from the oven and garnish with sprigs of thyme or parsley. Makes 6 servings.