Cabbage Lasagna

Cabbage lasagna at the same time resembles our cabbage rolls and Italian lasagna. Having prepared cabbage lasagna, you will surprise your loved ones or guests with a familiar dish, prepared in a new way.

Servings: 6

Ingredients

• White cabbage (small) – 1 pc.
• Minced meat – 400 g
• Onions – 100 g
• Tomato sauce – 130 ml
• Hard cheese – 50 g
• Vegetable oil – for frying
• Salt to taste
• Ground black pepper – to taste

For the béchamel sauce:

• Butter – 50 g
• Flour – 30 g
• Milk – 300 ml
• Ground nutmeg – 1 pinch
• Salt to taste
• Ground black pepper – to taste

Directions

1. Ingredients for making cabbage lasagna.
2. On the head of cabbage, make cuts around the stalk to separate the leaves. Dip the cabbage in water and put on fire. After boiling, cook for 5 minutes.
3. Separate the leaves from the head of cabbage, put in a colander to glass the water. (If the leaves do not separate well, cook the cabbage for a couple of minutes, turning in opposite directions.) Peel the onion and cut into cubes.
4. Fry the onion in vegetable oil until transparent, season with salt and pepper.
5. Put the minced meat on the onion, mix and fry together, breaking the minced meat lumps until the meat is uniform.
6. Pour in tomato sauce, stir. Cover and simmer in the sauce for 10 minutes.

   

7. Prepare the béchamel sauce. To do this, melt the butter in a small saucepan. Cook the sauce over low heat, stirring constantly so that it does not burn.
8. Add flour little by little, stirring immediately so that no lumps form. Continuing to heat, pour in milk, stir until smooth.
9. Season with salt, pepper, add a pinch of nutmeg. Bring to a boil and cook for 3-5 minutes until the sauce thickens.
10. Place some béchamel sauce on the bottom of the baking dish.
11. Spread cabbage leaves on top. To make the leaves more or less even, you can roll them out with a rolling pin. Tough, thickened parts of the leaves are best cut off.
12. Spread the meat sauce evenly over the cabbage leaves. Top with the béchamel sauce.

    

13. Cover with cabbage leaves. Repeat all layers 2 more times.
14. Grease the top cabbage layer with béchamel sauce. Put the cabbage lasagna dish in the oven and bake at 180 degrees for 25 minutes. Grate the cheese.
15. Remove the lasagna from the oven, sprinkle with cheese and bake further at the same temperature for another 5-7 minutes.
16. Delicious and juicy cabbage lasagna is ready.

    

Bon Appetit.