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SUPER FARMER.RU continues to share low calorie recipes with you. Everyone in my family loves stuffed cabbage rolls, but I don't always have time to cook them. Therefore, I cook super lazy cabbage rolls or cabbage lasagna for my loved ones. It cooks pretty quickly, besides, it looks beautiful and eats just as quickly. Let's make a cabbage casserole with meat together.

Cabbage lasagna - recipe

Required Ingredients:

Head of cabbage;

One kilogram of minced meat;

Two or three onions;

Five pieces of tomato;

A glass of rice;

Three tablespoons of sour cream;

Salt, pepper, spices to taste.

The first step is to prepare the tomato sauce. To do this, make small cuts in the tomatoes and pour boiling water over them for five minutes. Then add hot water and pour over the tomatoes with cold water. After that, the tomatoes will quickly peel off. Cut the tomatoes into small cubes and simmer in a skillet until our tomato sauce is smooth. Salt and pepper to taste, add a teaspoon of sugar and your favorite spices. I really like dried basil and paprika, you can add finely chopped bell peppers.

Now we disassemble the cabbage into leaves. You can use any cabbage for cabbage lasagna: white cabbage, Peking cabbage, or like Savoyard. I like savoy cabbage because the leaves come off easily. Boil cabbage leaves in plenty of water for 3-4 minutes and cool slightly. While the cabbage leaves are boiling, prepare the minced meat.

Add boiled rice, finely chopped onion, salt, pepper, favorite spices to the minced meat and knead it well. Combine tomato sauce with sour cream. It can be used to grease each layer of our cabbage lasagna, or you can immediately add it to the minced meat and mix well. So it will be more convenient and faster to distribute it over the cabbage leaves. Now we take a deep form and lay out a layer of cabbage leaves, then distribute the minced meat with tomato sauce and sour cream, then a layer of cabbage leaves.

We do this with all layers, the top layer should be cabbage.

Lubricate the top of our cabbage lasagna with a little sour cream tomato sauce. Of course, in the classic recipe, you need to sprinkle each layer with grated cheese, but we are preparing dietary cabbage lasagna. I assure you that this dish will be very tasty even without cheese. We bake the lasagna in a preheated oven for thirty to forty minutes. Then we let it brew for about ten minutes, cut and serve.

wishes you all Bon appetit !!!

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Disassemble the cabbage into leaves. Lower about 15 large leaves for 2 minutes. into boiling salted water. Throw in a colander, then put on napkins. Finely chop the remaining cabbage leaves.

Peel carrots, onions and garlic, chop and fry in vegetable oil, 3 minutes. Add minced meat and cook for 5 minutes. Add chopped cabbage, cook for 3 minutes.

Remove from heat, add half of the grated cheese, 2 tbsp. l. cream, salt, pepper. Stir and set aside.

Prepare a creamy sauce. Melt the butter in a saucepan, add flour and cook, stirring constantly, for 1 minute. Pour milk in a thin stream. Add salt and nutmeg. Bring to a boil, reduce heat and cook, stirring constantly, for 2 minutes. Remove from heat.

Cover the rectangular baking dish with a sheet of parchment. Lay out a layer of cabbage leaves, put half of the filling on them. Drizzle with a few tablespoons of the sauce.

Add another layer of cabbage leaves and remaining filling. Cover with the remaining cabbage leaves, top with sauce and sprinkle with cheese. Put in an oven preheated to 180 ° C and bake for 15 minutes.

BY THE WAY Lasagne, which uses young cabbage leaves instead of thin sheets of dough, can be prepared with different fillings and different sauces. For example, instead of meat, take fresh mushrooms from a new harvest. Or make a vegetable filling and bake the dish with tomato sauce.

Lasagna is a traditional Italian dish, as popular as pizza and spaghetti. True, in our country it is still considered somewhat exotic, but this is temporary - such a tasty and satisfying dish can leave few people indifferent. Lasagna, like pizza, does not have a single recipe, it can be fish, meat, mushroom vegetable, so even the most fastidious gourmet can find an option according to his preferences.

The lasagna is based on pasta and filling in several layers, the necessary components are béchamel sauce (although there may be another) and cheese. Instead of pasta, a thin layer of dough can be used, only one thing is important - that it is made from durum wheat flour. This dough is a little harsh, keeps its shape perfectly after heat treatment and is safe for the figure. The cheese should also be special - parmesan, mozzarella or ricotta.

Lasagna with cabbage and minced meat is a great option when you need to quickly prepare a tasty and satisfying dish for several people. Thanks to low-calorie cabbage and durum wheat dough, such a dish can be eaten in almost unlimited quantities, without fear of gaining extra pounds.

To make minced cabbage and minced lasagna, you will need ( ingredients are listed for 4 servings) :

young cabbage - 1 head
butter - 130 g
Parmesan cheese - 100 g
for the filling you will need:
minced chicken - 500 g
carrots - 2 pcs.
onion - 2 pcs.
garlic - 4 cloves
chopped tomato pulp - 3 tbsp. l.
vegetable oil - 2 tbsp. l.
salt to taste
pepper - to taste
for the sauce you will need:
cream (9% fat is suitable) - 100 ml
egg - 1 pc.
grated Swiss cheese - 75 g

How to make minced meat and cabbage lasagna:

1. Chop the onion, garlic and carrot very finely. Heat 2 tablespoons of vegetable oil in a saucepan and, stirring slowly, fry the vegetables for 6-7 minutes. Next, add the minced chicken and cook it for another 8 minutes, remembering to knead the lumps. Remove from heat, gently transfer to a bowl and let cool completely. After cooling, add bread crumbs and tomato pulp to the filling. Season with pepper, salt to taste and stir. Our filling is completely ready.
2. It's time to prepare young cabbage leaves. From carefully washed cabbage, carefully cut out the stump and disassemble the cabbage leaves. We lower the leaves for 3 minutes in already boiling and slightly salted water, take them out and lay them out on a towel so that the leaves dry well.
3. Now we prepare the sauce. Mix eggs, cheese and cream in a bowl.
4. In a small container, completely melt the butter and slightly grease the baking dish (the remnants of the melted butter will still be useful to us). We put about a quarter of the cabbage leaves in the mold, sprinkle with oil on top and distribute the third part of the filling evenly on the sheets.
5. Put another layer of cabbage leaves on top, sprinkle with oil on top and distribute half of the remaining filling, after which we repeat this process again. The last layer should be cabbage.
6. Pour lasagne on top with creamy sauce, cover with foil and bake in an oven preheated to 180 degrees for 15-20 minutes. Remove the foil, sprinkle the lasagna with grated Parmesan and bake further for another 3-5 minutes until a pleasant golden crust forms.

It's no secret that traditional lasagna is an Italian dish. After the conquest of Italy, lasagna became popular in many countries. To prepare classic lasagna, they use homemade pasta and fillings for every taste: from vegetables to minced meat.

From the name itself, it becomes clear how cabbage lasagna differs from the classic one; instead of pasta sheets, we use cabbage leaves. It is much easier to prepare cabbage lasagna, and its taste is in no way inferior to the traditional one. It is believed that cabbage lasagna was invented by the Slavic peoples, because it is so similar to cabbage rolls - a traditional dish in our area. Outwardly, they may not be at all similar, but the ingredients are the same. It is for this similarity that cabbage lasagna is popularly called lazy cabbage rolls.

Cabbage lasagna with minced meat is a dish that will not only please everyone at home and will delight guests, but is also a healthy and very satisfying lunch or dinner. In this recipe, the food set is designed for a 18x25 cm mold (7-8 servings).

So, to make cabbage lasagna, we need:

Savoy cabbage, Peking cabbage or white cabbage - 6-7 leaves
Homemade minced meat - 600 g
Tomatoes - 4-5 pieces
Hard cheese - 200 g
Onion - 1 head
2 cloves of garlic
Champignons - optional
Salt, pepper - to taste

For the sauce we need:

3 tbsp flour
750 ml milk
Butter
1 small onion
Salt, pepper - to taste

Cooking steps

1. We start by preparing cabbage leaves. So that the cabbage is not tough, the leaves must be thrown into boiling water for 3-4 minutes, and then discarded in a colander.
2. Then we move on to the filling. Remove the skin from the tomatoes and cut into cubes, finely chop the onion and garlic. Put the onion in a preheated pan and fry it barely until it becomes transparent, then add half of the chopped garlic and tomatoes. Bring the mixture to a boil, salt and pepper to taste and simmer with the lid closed over low heat, 20-25 minutes, do not forget to stir the sauce occasionally.
3. While the sauce for the filling is being prepared, we fry the minced meat in another pan and put it in a separate bowl. If you use champignons in your recipe, then it's time to chop them finely and fry them too. Mix the finished minced meat and mushrooms in the tomato sauce, add salt, pepper, chopped herbs and the remaining garlic, set aside the pan and proceed to making the sauce for the layer.
4. For the milk sauce, heat the oil in a pan and fry the finely chopped onion until soft. Then we add flour, mix thoroughly and, without stopping stirring, pour in milk. Bring the sauce to a boil, cook for a few minutes to slightly thicken the sauce. Salt, pepper our sauce and mix again. To prevent foam from forming on the surface, put a small piece of butter in it.
5. Well, and the final stage, perhaps the most pleasant - we collect our lasagna. Cabbage lasagna is prepared for 45 minutes in an oven preheated to 180 degrees. The assembly begins by placing the cabbage leaves on the bottom so that it is completely covered. Then the actions take place in the following sequence: grease the leaves with a small amount of milk sauce and spread half of the minced meat, which, in turn, also grease with sauce and sprinkle with grated cheese. We repeat the sequence: cabbage, sauce, minced meat, cheese, sauce. And the final touch: cover with the remaining cabbage on top, grease with sauce and cover with the remaining cheese.

After 45 minutes, your lasagna is ready. It is better to cut such a casserole when it has cooled down a little - otherwise there is a risk that all the beauty will fall apart. Cabbage lasagna with minced meat is served with fresh vegetables and sour cream. If you love lasagna, then you will surely want to try the traditional recipe.

• Boil the pasta in a large amount of salted water until it is ready "Al dente" - this is when the dough has a soft shell, but not a boiled core, and crunches a little when tasted per tooth. Put the minced meat in a preheated pan and cook, stirring constantly, not allowing the meat to bake in lumps.
• When the minced meat is almost ready to add to it tomato paste diluted with boiled water cooled to room temperature. You can also use fresh tomatoes, previously wiped through a metal sieve or tomato juice. At the end of cooking, sprinkle the meat filling with pepper and salt.
• Cut the white cabbage into small strips, chop the onion into half rings. Fry vegetables in sunflower oil until soft. Grease a baking dish. Layer sheets of lasagna alternating between meat and vegetable fillings.
• Sprinkle the top layer of lasagna generously with grated Parmesan or other spicy cheese. Bake for 20 minutes in an oven preheated to 180 degrees. Lasagna with minced meat and cabbage is good both hot and on the second day, when the dish is infused, soaked in juice.