Before I get into it, you should really consider adding bacon to this recipe! I can’t do that, because my son is allergic to it. We substitute the smoky flavor with some smoked gouda cheese that I pick up from the grocery store.

I had this dish when I visited Germany, and everyone I was with loved it! It may seem a little strange at first, but, yes, even the kids like to eat it. Since the base is filled with cabbage, this dinner is actually quite healthy for everyone! The gooey cheese makes it irresistible to just about everyone though!

 

Ingredients:

1 head of cabbage, your favorite kind ~ I found Savory cabbage at my store and love the mild flavor. But any cabbage will work just fine.

1 ready made pizza Dough ~ in the refrigerated section of the store

1 jar of your favorite Salsa

1 package of frozen meatballs, I make my own, but store bought is just fine

1 package of your favorite shredded cheese, we used smoked Gouda this time

100ml milk

150 ml vegetable or chicken stock

Optional bacon ~ My son is allergic to pork so we left it out

Butter

1 tsp. flour

Salt & Pepper to taste

 

Instructions:

Shred the cabbage, I just cut it into strips; took no time at all, take a spoon full of butter and sauté the shredded cabbage till it’s cooked, glossy; you can also add the bacon sauté the cabbage with the bacon fat.

Once the cabbage is cooked, add the Salsa to the cabbage, heat quickly and set aside.

Take the Pizza dough and stretch till it fits the bottom of your casserole form; spray the casserole form with Pam or any other spray and put the dough into the casserole dish

Make a Roux with 2 Tablespoon butter, let it melt and once it gets hit and bubbly add 2 tablespoons of flour, stir quickly; keep stirring till the flour is incorporated into the butter, may get clumpy and doughy; add the milk & chicken stock, keep stirring; it will thicken up, just keep stirring for a minute or two.

Sprinkle some cheese on the Pizza Dough, layer the Cabbage Mixture over the Pizza Dough, put the Meatballs on top of the cabbage mixture, add the Milk & chicken Stock Roux and top with cheese.

Place in pre-heated oven 350F for 20-25 minutes

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Quick Tip: Use a mandolin to shred the cabbage extra fast.

Recipe and image courtesy of: 2 Boys + 1 Girl = One Crazy Mom