CABBAGE LASAGNE
- 1 small-medium cabbage (white or savoy), chopped
- 25 ml olive oil
- 1 small onion, chopped
- 750 g minced beef
- 2 teaspoons dried basil
- 1 teaspoon garlic powder
- 1 tomato, chopped
- salt and pepper to taste
- 150 ml cream
- 80 g cream cheese
- 125 ml Parmesan, grated
- white or black pepper
- ½ wheel of Feta, crumbled
- 250 ml Mozzarella, grated
- Optional: add 125 g bacon to the beef mince when cooking
Chop the cabbage and put into a microwave dish.
Cook on high for 17 – 20 minutes. Set aside.
Fry the onion in the oil until translucent.
Add the seasoning and beef and fry until the beef is cooked.
Add the tomato and fry for 5 more minutes.
In a separate pot, combine the cream, cream cheese, parmesan and pepper, and stir over medium heat until a smooth sauce forms.
To assemble, take a 25 x 35 cm dish, sprayed with oil, and layer half of the cabbage mixture over the bottom, followed by half of the meat mixture. Repeat.
Pour the sauce on top, sprinkle with the Feta and Mozzarella and bake covered at 190°C for 25 minutes and uncovered for another 10 minutes until the cheese is bubbly and golden.
Let cool slightly and serve with salad.
Recipe and photo: Ilze Jacobs
