White cabbage lasagne with mince

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Clean and wash the cabbage head and cut out the stalk in a wedge shape. Put cabbage in plenty of boiling water and simmer for 3-5 minutes. Lift out and remove the outer leaves. Put them back into the boiling water and remove a total of 15 leaves. (Use remaining cabbage for other purposes.) Cut cabbage ribs flat. Peel onion and garlic and cut into fine cubes. Clean, wash and finely dice the soup greens

2. 2

   Heat the oil. Fry the minced meat for approx. 8 minutes, turning. After 6 minutes add onion, garlic and soup vegetables. Stir in tomato paste and dust with 2 tbsp. flour. Add 250 ml stock, bring to the boil while stirring. Wash the marjoram, shake dry and, except for something to garnish, pluck leaves from the stalks and chop. Add the marjoram to the mince, season to taste with salt, pepper and sugar

3. 3

   For the béchamel sauce, melt the fat in a saucepan, add 1 1/2 tbsp. flour and sauté. Deglaze with milk and 125 ml broth. Bring to the boil, simmer for about 4 minutes. Season to taste with salt, pepper and nutmeg

4. 4

   Grease the casserole dish (approx. 18 x 28 cm). Spread some béchamel sauce thinly on the bottom of the dish. Place 4-5 cabbage leaves on top. Spread half of the minced meat on top. Spread with béchamel sauce and cover with 4-5 more cabbage leaves. Repeat and finish with a layer of cabbage leaves and the rest of the sauce. Grate the cheese and sprinkle over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes until golden brown. Arrange in portions and garnish with the rest of the marjoram

Nutrition Facts

KCAL
470 kcal

CARBS
17 g

FATS
30 g

PROTEINS
31 g