Cabbage lasagna with minced meat

An appetizing and hearty casserole. I cook in the oven as soon as the first sufficiently ripe cabbage appears. The family really likes it.

Ingredients

• Minced meat - 400 gram
• Rice - 100 Grams
• Cheese - 100 Grams
• Cabbage Leaves - 8 Pieces
• Onion - 2 Pieces
• Carrots - 2 Pieces
• Tomato paste - 2 Tbsp. spoons
• Olive oil - 2 tbsp. spoons
• Butter - 1 tbsp. the spoon
• Flour - 1 tbsp. the spoon
• Milk - 300 Milliliters
• Nutmeg - 1 Pinch
• Salt, Pepper and Sugar - To taste
• Sour cream - To taste (for serving)

Directions

1. Blanch the cabbage leaves in boiling water. Rub the cheese, mix the minced meat with boiled rice. Chop onions and carrots and fry them in a pan, then add tomato paste and spices, stir and set aside from heat.
2. Prepare the béchamel sauce - melt the butter, lightly fry the flour, then pour in the milk and, stirring, keep it on low heat for 3-5 minutes until thickened. Add salt and spices. Now we will collect our lasagna - grease the baking dish with sauce, lay out the cabbage leaves.
3. Then a layer of minced meat.
4. Next, a layer of carrots and onions, brush with sauce.
5. Then again the cabbage and repeat the previous layers. Place the lasagne in an oven preheated to 170 degrees for 45-50 minutes. Allow the finished casserole to rest for 10-15 minutes and serve.