Cabbage Lasagna
6 servings
60 minutes
Cabbage lasagna is an unusual interpretation of the classic Italian dish, adapted for lovers of light and delicate flavors. Instead of traditional pasta sheets, soft cabbage is used, which absorbs the creamy cheese sauce, creating an surprisingly harmonious taste. The tender meat filling with aromatic garlic and carrots adds depth of flavor, while baked Dutch cheese completes the composition with a golden crust. This dish combines simplicity and sophistication, allowing you to enjoy Italian motifs in a lighter rendition. It is perfect for both family dinners and special occasions when you want to surprise guests with an unconventional lasagna option.
1
Separate the cabbage into leaves and boil in salted water for 10 minutes until the cabbage softens. Meanwhile, fry the minced meat with carrots and onions.
- White cabbage: 1 piece
- Carrot: 2 pieces
- Mixed mince (beef and pork): 500 g
- Sunflower oil: 2 teaspoons
2
While the cabbage and meat filling are cooking, it's the perfect time to prepare the sauce!
3
Sauce: heat cream cheese, milk, and grated cheese over low heat while stirring constantly. Once the cheese mixture starts to bubble slightly, add garlic, mix it in, and gradually add flour while slowly stirring until homogeneous.
- Garlic: 5 clove
- Wheat flour: 3 tablespoons
- Milk: 150 ml
- Cream cheese: 50 g
4
We take the cabbage out of boiling water and drain it in a colander.
5
Grease the baking tray with oil and lay the cabbage leaves to cover the entire surface. Brush with sauce. Then place the meat filling on top of the sauce.
- Sunflower oil: 2 teaspoons
- Mayonnaise: 2 tablespoons
- Ketchup: 2 tablespoons
- Dutch cheese (Gouda/Edam): 150 g
6
Then sprinkle with cheese and spread sauce again, and after that layer with cabbage.
- Dutch cheese (Gouda/Edam): 150 g
7
Place in the oven for 30 minutes at 200 degrees, and sprinkle the lasagna with grated cheese 7 minutes before finishing.
- Dutch cheese (Gouda/Edam): 150 g
