Savoy cabbage-casseler lasagne

Name: Savoy cabbage-casseler lasagne
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1/2 Head (approximately 600 g) Savoy cabbage; 1 medium onion; 600 g detached pork chop; 2 TABLESPOONS Oil; 1 TEASPOON dried oregano; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 3 TABLESPOONS Butter or margarine; 3 TABLESPOONS Flour; 300 ml Milk; 1 TEASPOON Instant vegetable stock; 7-10 Tbsp grated nutmeg; 6-9 Lasagne sheets; 100 g grated Edam cheese; 7-10 Tbsp Oregano; 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1/2 Head (approximately 600 g) Savoy cabbage
1 medium onion
600 g detached pork chop
2 TABLESPOONS Oil
1 TEASPOON dried oregano
7-10 Tbsp Salt
7-10 Tbsp black pepper
3 TABLESPOONS Butter or margarine
3 TABLESPOONS Flour
300 ml Milk
1 TEASPOON Instant vegetable stock
7-10 Tbsp grated nutmeg
6-9 Lasagne sheets
100 g grated Edam cheese
7-10 Tbsp Oregano
7-10 Tbsp Grease

Directions

1
Clean, quarter and wash the savoy cabbage and cut into strips. Peel and chop the onion. Cut the smoked pork loin into cubes. Heat the oil in a large pan and fry the smoked pork in it. Add oregano, onion and savoy cabbage, fry briefly.
2
Season with salt and pepper. Add 5 tablespoons of water and cook covered for about 5 minutes. Melt the fat, sprinkle flour over it and sauté while stirring. Gradually add milk and 300 ml water.
3
Bring to the boil, stir in broth, simmer for about 5 minutes. Season to taste with salt, pepper and nutmeg. In a greased casserole dish (approx. 2 litres capacity), layer béchamel sauce, savoy cabbage mixture and lasagne sheets one after the other.
4
Depending on the height of the mould, repeat the process 2-3 times. Finish with savoy cabbage mixture and sauce. Sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-45 minutes.
5
Garnish with oregano.