Young Cabbage Lasagna

Healthy 752 Last Update: Mar 19, 2021 Created: Feb 26, 2021 0 0 0
Young Cabbage Lasagna
  • Serves: 4 People
  • Prepare Time: 1 hour
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy
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If you don't feel like eating extra carbohydrates, and lasagna still doesn't get out of your head, this is your chance. Here, instead of pasta, young cabbage leaves are used. A delicate sauce and minced chicken make the dish so delicious that few original can argue.

Ingredients

Directions

  1. Peel carrots, onions and garlic and chop finely. Heat 2 tbsp in a saucepan. l. vegetable oil and fry the vegetables, stirring occasionally, for 6-7 minutes.
  2. Add minced chicken and cook, kneading the lumps, 8 minutes. Remove from heat, transfer to a bowl and let cool. Add tomato pulp and bread crumbs to the filling. Season with salt and pepper and stir.
  3. Wash the cabbage, carefully cut the stump, disassemble the leaves. Dip the leaves in boiling salted water for 3 minutes, remove, spread on a towel and let dry.
  4. Prepare the sauce. In a bowl, combine cream, egg and cheese.
  5. Melt the butter in a small container. Lightly grease a baking dish with melted butter, put about a quarter of the cabbage leaves, sprinkle with oil again, spread a third of the filling evenly.
  6. Put another layer of cabbage leaves, brush with oil, lay out half of the remaining filling, repeat the layers again. The last layer should be cabbage. Preheat oven to 180 ° C. Pour the cabbage casserole with the creamy sauce, cover with foil and bake for 15–20 minutes. Remove the casserole, remove the foil, sprinkle with Parmesan and bake until golden brown for another 3-5 minutes.

Young Cabbage Lasagna



  • Serves: 4 People
  • Prepare Time: 1 hour
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy

If you don't feel like eating extra carbohydrates, and lasagna still doesn't get out of your head, this is your chance. Here, instead of pasta, young cabbage leaves are used. A delicate sauce and minced chicken make the dish so delicious that few original can argue.

Ingredients

Directions

  1. Peel carrots, onions and garlic and chop finely. Heat 2 tbsp in a saucepan. l. vegetable oil and fry the vegetables, stirring occasionally, for 6-7 minutes.
  2. Add minced chicken and cook, kneading the lumps, 8 minutes. Remove from heat, transfer to a bowl and let cool. Add tomato pulp and bread crumbs to the filling. Season with salt and pepper and stir.
  3. Wash the cabbage, carefully cut the stump, disassemble the leaves. Dip the leaves in boiling salted water for 3 minutes, remove, spread on a towel and let dry.
  4. Prepare the sauce. In a bowl, combine cream, egg and cheese.
  5. Melt the butter in a small container. Lightly grease a baking dish with melted butter, put about a quarter of the cabbage leaves, sprinkle with oil again, spread a third of the filling evenly.
  6. Put another layer of cabbage leaves, brush with oil, lay out half of the remaining filling, repeat the layers again. The last layer should be cabbage. Preheat oven to 180 ° C. Pour the cabbage casserole with the creamy sauce, cover with foil and bake for 15–20 minutes. Remove the casserole, remove the foil, sprinkle with Parmesan and bake until golden brown for another 3-5 minutes.

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