Vegetarian White Cabbage Lasagna
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g white cabbae, alternatively savoy cabbae or pointed cabbae
- 200 g reen spelled
- 500 ml vegetable stock
- 2 tablespoon clarified butter
- 1 clove garlic
- 1 onion (s)
- 1 kg tomato (s), fresh, alternatively can peeled tomatoes
- 2 tablespoon tomato paste
- 200 g cheese, (Gouda or Emmentaler)
- 1 package herbs, (7 herb mixture) frozen
Print Recipe
Pin Recipe Instructions
- Blanch the cabbage so that the leaves can be peeled off easily, then cut out the stalk. The green spelled should be roughly ground. If you don`t have a mill, you can buy the green spelled ready-made in the organic shop.
- Now bring the green spelled to the boil in the vegetable stock, then let it cool and soak. Roughly chop the onion, finely chop the garlic cloves or press through a garlic press. Heat the clarified butter in the pan, fry the onion and garlic until translucent. Roughly chop the tomatoes and stir in with the tomato paste. Grate the cheese. Grease a baking dish, fill in the cabbage, green spelled porridge, tomato sauce, herbs, cheese, etc. in layers. The last layer should be cheese. Bake in the oven at 200 degrees for approx. 20-25 minutes.
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