Cabbage lasagna

Cabbage lasagna

1743

Kitchen Italian

Calorie content 144.8 kcal

Portions 8 port.

Cooking time 75 minutes

Proteins * 7.3 gr.

Fats * 8.9 gr.

Carbohydrates* 12.9 gr.

Content

For cabbage lasagna, you can use savoy cabbage or cabbage. The dish turns out to be tender and juicy. I strongly recommend to all lovers of cabbage to cook this dish, you will definitely not regret it.

Ingredients

Cooking process

Disassemble the Savoy cabbage into leaves, rinse thoroughly, trim off the thickenings. Instead of savoy cabbage, you can take white cabbage.

Take a large pot of water, bring to a boil, add salt and dip the prepared cabbage leaves in boiling water. Boil the cabbage for 7-10 minutes.

Then gently remove from boiling water and place in cold water.

Peel the garlic and chop it with a sharp knife. Heat the pan well, add a small amount of olive oil, add minced meat, finely chopped garlic and tomato paste, fry for a few minutes and remove from heat. Add salt, pepper and Provencal herbs, mix well.

Heat the milk a little. Peel the onions and chop finely with a knife. Heat the frying pan well, add a small amount of olive oil, add finely chopped onion and fry until softened. Add wheat flour. Stir and fry together for a few minutes.