White cabbage-mett lasagne

Name: White cabbage-mett lasagne
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 750 g White cabbage; 7-10 Tbsp Salt; 250 g Mett; 7-10 Tbsp Pepper; 2 Onions; 60 g Butter or margarine; 50 g Flour; 350 ml Milk; 200 g Whipped cream; 400 ml Vegetable broth (instant); 75 g Gouda cheese; 6 Lasagne sheets; 7-10 Tbsp Parsley

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

750 g White cabbage
7-10 Tbsp Salt
250 g Mett
7-10 Tbsp Pepper
2 Onions
60 g Butter or margarine
50 g Flour
350 ml Milk
200 g Whipped cream
400 ml Vegetable broth (instant)
75 g Gouda cheese
6 Lasagne sheets
7-10 Tbsp Parsley

Directions

1
Remove the white cabbage leaves from the stalk, blanch in boiling salted water in portions for about 2 minutes and drain. Cut stems flat. Season ground pork with salt and pepper. Peel and finely chop the onions. Heat the fat.
2
Sauté onion in it, add flour and sauté. Deglaze with milk, cream and stock. Bring to the boil while stirring constantly. Season with salt and pepper. Grate cheese. Melt 2/3 of the cheese in the sauce. Put some sauce in an ovenproof dish (approx. 20x20 cm). Then layer noodles, sauce, cabbage, ground cabbage, sauce, noodles, sauce, cabbage and sauce on top. Sprinkle with remaining cheese.
3
Melt 2/3 of the cheese in the sauce. Put some sauce in an ovenproof dish (approx. 20x20 cm). Then layer noodles, sauce, cabbage, ground cabbage, sauce, noodles, sauce, cabbage and sauce on top. Sprinkle with remaining cheese. Cover and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes, then open again for another 15 minutes. Sprinkle with parsley and serve garnished