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Note: Cabbage Lasagna is a variation of Lazy Golubtsy recipe.
2 lb green or Savoy cabbage
1 lb ground meat (on your choice)
1 lb ground tomatoes (or 1 can)
2 large onions
2-3 garlic cloves (optional)
Salt, pepper, oregano, basilica, other spices – on taste
3 tbsp margarine or butter
100 ml (1/2 cup) flour
750 ml (25 fl oz) milk
0.5 lb ground Emmental cheese (or some cheese similar in taste)
1 additional cup ground Emmental cheese
Cut the middle off the cabbage head, and separate the leaves of the cabbage.
Remove the thick leaf parts, and put the soft parts in salted boiling water for 10 minutes.
Then, drain them.
Cut the onions into small cubes, and fry them on a skillet with 1 tbsp vegetable oil until they turn transparent.
Fry the ground meat on another skillet with 1 tbsp vegetable oil until the color changes.
Stir the onions and meat together, and stir-fry for 1 minute more.
Then, add the ground garlic, spices, and ground tomatoes, stir well, and let cook for about 10 minutes with low heating.
Fry the flour on a clean deep skillet with margarine or butter for 3 minutes with medium heating, stirring all the time.
Add the milk to the skillet in a thin stream, stirring thoroughly, and bring to boil.
Turn heating to low, and boil for about 4 minutes, stirring to avoid burning.
Then, add the ground cheese, salt, and pepper into skillet with this sauce, stir well, and remove heating.
Grease a deep baking dish with butter, cover the bottom with cabbage leaves, cover them with a meat layer, and pour the cheese sauce over this.
Place the next layer of cabbage leaves over this.
Repeat until you run out of ingredients.
The top layer has to be cabbage leaves.
Pour the sauce leftovers on them, sprinkle with ground cheese, and bake in the oven for about 1 hour with the temperature at about 360-370 F (175 C).
This is a very low-calories dish; 0.25 lb of the ready dish contains about 100 calories.