Cabbage “Lasagna” with minced meat is a juicy and hearty second dish. Due to the use of cabbage leaves, this “lasagna” is less high in calories than the traditional dough. We follow the principle of laying out the ingredients in layers, bake, and serve cabbage lasagne to the table.

Summary

Ingredients

• Minced meat (turkey) – 500 g
• White cabbage (leaves) – 9-10 pcs.
• Hard cheese – 200 g
• Tomato sauce – 200 g
• Bulb onions – 1 pc. (130 g)
• Garlic – 2 cloves
• Vegetable oil – 3 tbsp + for preparing the mold
• Salt to taste
• Ground black pepper – to taste

For the béchamel sauce:

• Butter – 100 g
• Milk – 500 ml
• Flour – 100 g
• Salt to taste
• Ground nutmeg – 1 pinch
• Ground black pepper – to taste

For the filling (optional):

• Fresh parsley – to taste

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Instructions

1. We wash the cabbage and disassemble it into leaves. Cut off the thickening of the leaves.

   

2. Pour water into a saucepan and bring it to a boil. Place the cabbage leaves in boiling water for a few minutes, and then remove them with a slotted spoon.
3. Peel the onion and cut it into small cubes.
4. Heat the vegetable oil in a frying pan, spread the minced meat, and fry, stirring constantly so that there are no lumps.
5. Add the onion to the fried minced meat. We continue to fry the minced meat with onions for a couple of minutes.
6. Peel the garlic and pass it through a press. Add tomato sauce, salt, ground pepper, and garlic to the fried minced meat and onions. Mix everything thoroughly. We divide the minced meat into two parts. Grate the cheese on a medium grater.

   

7. Cooking the sauce. To do this, melt the butter in a saucepan with a thick bottom.
8. Add flour to the melted butter and, stirring thoroughly, heat slightly over low heat. You should get a thick, oily, homogeneous mass.
9. Pour 1/4 of milk (125 ml) to the resulting mass, add nutmeg, ground pepper, and salt. Stirring constantly with a whisk, gradually pour in the rest of the milk. Let the sauce simmer for 30 seconds. If lumps form, the sauce can be rubbed through a sieve.
10. Add half of the grated cheese to the finished sauce, mix and remove from heat. Divide the sauce into three parts.
11. We turn on the oven to heat up to 180 degrees. We begin to collect “lasagna”. Grease the bottom of the baking dish with vegetable oil and line it with cabbage leaves in two layers (1/3 of all cabbage leaves). Put 1/3 of the sauce on the cabbage leaves.
12. Put half of the minced meat on the sauce. Put cabbage leaves on top (the second third of cabbage leaves).
13. Grease the cabbage leaves with half of the remaining sauce. Put the second part of the minced meat on the sauce.

    

14. On top of the minced meat – cabbage leaves (the remaining third). Put the remaining sauce on the cabbage. Cover the form with a lid or foil and put in an oven preheated to 180 degrees. We bake “lasagna” for 40 minutes.
15. After 40 minutes, remove the form from the oven. Sprinkle the lasagne with the second half of the cheese and return to the oven for 5 minutes without covering.
16. Here’s a sunny “lasagna” turned out. Decorate the dish with fresh parsley if desired.
17. Cut the casserole into portions and serve. Cabbage “lasagna” with minced meat can be a wonderful hearty dinner.

    

Bon Appetit!