White cabbage lasagne
easy
120 mins
120 mins
Ingredients
- 1 Bread rolls from the previous day
- 1 (approx. 1.5 kg) Head white cabbage
- 7-10 Tbsp Salt
- 1 Onion
- 1 Garlic clove
- 500 g mixed minced meat
- 1 TEASPOON Mustard
- 1 egg (size M)
- 7-10 Tbsp Pepper
- 1/2 package (250 g) strained tomatoes
- 10 discs Bacon
- 100 g Whipped cream
- 7-10 Tbsp Grease
- 7-10 Tbsp Aluminium foil
Directions
- 1
Soak the buns. Clean the cabbage, cut into quarters and remove approx. 3/4 of the leaves from the stalk. Use the remaining cabbage for other purposes. Cut the leaf veins flat. Cook in boiling salted water for 3-5 minutes.
- 2
Remove and rinse in cold water. For the mince, peel onion and garlic and cut into fine cubes. Knead minced meat, squeezed out roll, onion, garlic, mustard and egg well. Season with salt and pepper. In a greased casserole dish alternately layer tomato, cabbage and meat. Finish with cabbage. Place slices of bacon on top. Cover with aluminium foil and braise in a preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: level 1) for about 1 1/2 hours. After approx. 1 hour, pour cream over it and finish cooking without aluminium foil.
- 3
In a greased casserole dish alternately layer tomato, cabbage and meat. Finish with cabbage. Place slices of bacon on top. Cover with aluminium foil and braise in a preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: level 1) for about 1 1/2 hours. After approx. 1 hour, pour cream over it and finish cooking without aluminium foil. Turn the oven on for the last 15 minutes (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) and bake until crispy
Nutrition Facts
630 kcal
20 g
44 g
36 g
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