Mains · Finnish

Cabbage Lasagna

Name: Cabbage Lasagna
Cook time: 75 min
Total time: 75 min
Yield: 6 servings
Cuisine: Finnish
Ingredients: white or savoy cabbage; water; salt; 400 g ground beef 17 %; 2 onion; 2 garlic cloves; 1 can crushed tomatoes 400 g; 1 tsp salt; 0.5 tsp black pepper; 2 tsp oregano or basil; 50 g butter; 1 dl all-purpose flour; 7.5 dl milk; 0.5 tsp salt; 0.5 tsp black pepper; 2 dl grated emmental-mozzarella cheese; 1 dl grated emmental-mozzarella cheese

In cabbage lasagna, lasagna sheets are replaced with cabbage leaves. You can also try savoy cabbage.

Smarrig Kitchen6mo

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Separate the cabbage leaves and trim the thick stem. Cut the leaves into three or four pieces and place in boiling salted water. Cook the cabbage leaves for about 15 minutes, then drain them well.
2
Brown the ground beef in a hot sauté pan. Add the finely chopped onions and garlic cloves. Pour the crushed tomatoes into the pan and season the sauce with salt, pepper, and oregano or basil. Simmer for about 10 minutes.
3
To make the cheese sauce, melt the butter in a saucepan, stir in the flour, and let it cook briefly. Gradually add the milk while stirring constantly. Let the sauce simmer gently for about 5 minutes. Season with a pinch of salt and pepper. Stir in the grated cheese.
4
Spread half of the meat sauce in a wide baking dish (about 3 l) and top with half of the cabbage leaves. Spread the rest of the meat sauce over the cabbage leaves, followed by half of the cheese sauce, and finally the rest of the cabbage leaves. Pour the remaining cheese sauce over the top layer of cabbage leaves and sprinkle with the grated cheese. Bake at 175 degrees for about an hour.

Main courses