Cabbage Lasagna with Minced Meat

1. clean cabbage, removing all wilted leaves. Then peel off the 15 outer leaves, rinse and remove the leaf veins in the middle. Blanch in boiling salted water for about 3 minutes. Cut the remaining cabbage into quarters, remove the stem from each and cut into tender strips.

Halve the peppers, remove the stalks and the dividing walls including the seeds and cut into fine cubes. Peel and finely dice the onion.

Sauté onion in the fat in a frying pan until soft. Add bell bell pepper and savoy cabbage strips and cook over medium heat for 8-10 minutes until al dente.

Soak bread rolls in water, put minced meat in a large enough bowl. Peel garlic, press through a garlic press and knead together with spices, whipped cream, eggs and the well-squeezed bread.

Add the cabbage and paprika mix and stir in. Season well with salt and freshly ground pepper.

6. spread half of the tomato puree evenly on the bottom of a gratin dish (approx. 24 x 28 cm) with 5 cm high rim. Alternate layers of savoy cabbage leaves and meat mixture, finishing with cabbage.

Spread remaining tomato puree evenly on top. Finely grate cheese, mix with breadcrumbs and sprinkle over cabbage lasagna. Cook in the oven at 200 degrees (convection oven 175 degrees) on the middle shelf for 35-40 minutes.

Tip: Stock up on a range of high-quality spices – it pays off!

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