Lasagne ham snails

Name: Lasagne ham snails
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 500 g Savoy cabbage; 75-100 g Bacon; 1 medium onion; 1 TABLESPOON + some oil; 7-10 Tbsp salt, pepper, possibly nutmeg; 150 g + 75 g Crème fraîche; 75 g + 50 g semi-hard cheese; 7-10 Tbsp (e.g. Salzburger Bauernkäse; 7-10 Tbsp by Woerle); 10 (about 140 g) Lasagne sheets; 7-10 Tbsp Grease; 100 ml Vegetable broth

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

500 g Savoy cabbage
75-100 g Bacon
1 medium onion
1 TABLESPOON + some oil
7-10 Tbsp salt, pepper, possibly nutmeg
150 g + 75 g Crème fraîche
75 g + 50 g semi-hard cheese
7-10 Tbsp (e.g. Salzburger Bauernkäse
7-10 Tbsp by Woerle)
10 (about 140 g) Lasagne sheets
7-10 Tbsp Grease
100 ml Vegetable broth

Directions

1
Clean, wash and cut the savoy cabbage into very fine strips. Cut ham into fine strips as well. Peel and chop the onion
2
Heat 1 tablespoon of oil. Brown the onion and ham in it. Sauté the savoy cabbage briefly. Season with salt, pepper and possibly nutmeg. Stir in 150 g crème fraîche and let simmer for 2-3 minutes. Grate cheese and melt 75 g in it while stirring. Let cool off
3
In the meantime, cook the lasagne sheets in portions in boiling salted water for about 3 minutes. Quench, place on a lightly oiled tray and cut in half lengthwise. Spread the savoy cabbage filling on the pasta strips, roll them up and place them close together in a greased casserole dish. Mix stock and 75 g crème fraîche and pour over the lasagne snails
4
Cover with aluminium foil and bake in a hot oven (electric oven: 200 °C/ convection oven: 175 °C / gas: level 3) for 20-25 minutes. Then sprinkle with the rest of the cheese and bake open for approx. 10 minutes until golden brown
5
Drink: light red wine