Cabbage Lasagna
6 servings
60 minutes
Cabbage lasagna is an original interpretation of the classic Italian dish, where tender cabbage leaves replace traditional pasta sheets. This recipe perfectly combines the juiciness of minced meat, the aroma of sautéed vegetables, and the creaminess of the sauce. It roots in culinary experiments, allowing enjoyment of lasagna's flavor with a lighter texture. Cabbage adds a subtle sweetness to the dish, while melted cheese completes the harmony of flavors. This dish is perfect for a cozy dinner atmosphere, delighting with its heartiness and originality.
1
Separate the cabbage into leaves, place them in boiling salted water for 2 minutes. Drain in a colander and chop the remaining cabbage.
- Cabbage: 1 piece
2
Clean the onion, garlic, and carrot.
- Onion: 2 pieces
- Garlic: 3 cloves
- Carrot: 1 piece
3
Grate the carrot and cheese.
- Carrot: 1 piece
- Hard cheese: 100 g
4
Chop the onion and garlic.
- Onion: 2 pieces
- Garlic: 3 cloves
5
Fry the minced meat in butter, add carrots, onions, garlic, and fry for 10 minutes. Add chopped cabbage, salt, and pepper, and simmer for 5 minutes.
- Butter: 2 tablespoons
- Minced meat: 500 g
- Carrot: 1 piece
- Onion: 2 pieces
- Garlic: 3 cloves
- Cabbage: 1 piece
- Salt: to taste
- Ground black pepper: to taste
6
For the sauce, fry the flour in 1 tablespoon of oil, pour in the milk, bring to a boil, and remove from heat.
- Wheat flour: 1 tablespoon
- Butter: 2 tablespoons
- Milk: 1 glass
7
Layer 3 sheets of cabbage, 1/5 of the minced meat, sauce. Repeat several times. Pour with sauce, sprinkle with cheese.
- Cabbage: 1 piece
- Minced meat: 500 g
- Milk: 1 glass
- Hard cheese: 100 g
8
Bake for 20 minutes at 200 degrees.