Cabbage lasagna with minced meat and rice. Cabbage lasagna with minced meat

Cabbage lasagne with minced meat

A very tasty summer dish, reminiscent of regular lasagna, but instead of lasagna sheets, young cabbage leaves are used here. Minced meat for the filling can be anything, I used chicken fillet.

Ingredients:

• young cabbage - 2-3 pcs. (depending on size)
• meat (any) - 700 g
• onions - 1-2 pcs.
• carrots - 1-2 pcs.
• tomatoes - 4-5 pcs. (or tomato juice, tomato paste)
• greenery
• eggplant - 1 pc. (optional)
• salt
• pepper
• butter
• vegetable oil
• other spices to taste

for the sauce:

• cream 9% (or sour cream) - 100 ml
• chicken eggs - 1 pc.
• cheese - 70-100 g

Cooking:

For cabbage lasagna, it is better to use young cabbage. First you need to cut the stalk from the washed cabbage and disassemble it into leaves.

Dip cabbage leaves in boiling salted water for 3 minutes, immediately remove and dry, for example, on a towel. Cabbage should not be boiled, but a little raw.

Finely chop the onion and fry in vegetable oil until transparent.

Grate the carrots and add to the onion, simmer a little.

Pass the meat through a meat grinder (I had chicken fillet), salt, pepper and combine with onions and carrots, lightly fry.

You can add eggplant, diced, after removing the bitterness.

Peel the tomatoes, cut into cubes and add to the minced meat. Cover the pan with a lid and simmer for 10 minutes over low heat. Add finely chopped greens. Minced meat should not be dry, it needs to be juicy.

Grease a baking dish with high sides with butter or vegetable oil. Put the bottom of the form with cabbage leaves, on top - a layer of minced meat, and then leaves again.

So alternate until minced meat or cabbage leaves run out. There should be a layer of cabbage leaves on top. I made 2 layers of minced meat and, accordingly, 3 layers of cabbage leaves.

Prepare sauce:

Cheese grate on a fine grater. Beat the egg lightly. Combine cream, egg and grated cheese together, mix thoroughly, add salt and pepper.

Pour the cabbage lasagna with the resulting sauce, cover with foil and bake in a preheated oven for 20-30 minutes. 5-10 minutes before readiness, open the foil and sprinkle the lasagna with grated cheese (ideally, of course, parmesan, but in principle, you can replace it with another).

Cut the lasagna into pieces with a sharp knife, and cabbage lasagna with minced meat is ready!

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SUPERHOUSE.EN continues to share low-calorie recipes with you. Everyone in my family loves cabbage rolls, but I don't always have time to cook them. So I cook super lazy cabbage rolls or cabbage lasagne for my loved ones. It cooks pretty quickly, besides it looks beautiful and is eaten just as quickly. Let's cook a cabbage casserole with meat together.

Cabbage lasagna - cooking recipe

Required Ingredients:

Head of cabbage;

One kilogram of minced meat;

Two or three bulbs;

Five pieces of tomato;

A glass of rice;

Three tablespoons of sour cream;

Salt, pepper, spices to taste.

First, let's prepare the tomato sauce. To do this, make small cuts on the tomatoes and pour boiling water over them for five minutes. Then we will merge hot water and we will fill in tomatoes with cold water. After that, the tomatoes will quickly be peeled. We cut the tomatoes into small cubes and simmer in a pan until our tomato sauce becomes homogeneous. Salt, 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 pepper.

Now we disassemble the cabbage into leaves. You can use any cabbage for cabbage lasagna: white cabbage, Peking or, like me, Savoy. 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 cooking, prepare the minced meat.

Add boiled rice, finely chopped onion, salt, pepper, favorite spices to minced meat and knead it well. Combine tomato sauce with sour cream. They can be lubricated with each layer of our cabbage lasagna, or you can, like me, immediately add to minced meat and mix well. So it will be more convenient and faster to distribute it over 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 again 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 small amount of sour cream and 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 even without cheese this dish will be very tasty. Bake the lasagna in a preheated oven for thirty to forty minutes. Then let it brew for ten minutes, cut and serve.

wishes everyone bon appetit!!!

For lovers of classic lasagna with bechamel sauce, we recommend:

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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 will be able to find an option according to their preferences.

Lasagna is based on pasta and filling in several layers, the necessary components are bechamel sauce (although it may be different) and cheese. Instead of pasta, a thin layer of dough can be used, only one thing is important - that it be made from durum wheat flour. Such a dough is a little harsh, keeps its shape perfectly after heat treatment and is safe for the figure. 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 lasagna with minced meat and cabbage, you will need ( Ingredients are 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
crushed 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 cook lasagna with minced meat and cabbage:

1. Very finely chop the onion, garlic and carrots. We 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, not forgetting to knead the lumps. Remove from heat, carefully 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 stuffing is ready.
2. It's time to prepare the young cabbage leaves. From a thoroughly washed cabbage, carefully cut out the stalk 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 are preparing 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 rest of the melted butter will still come in handy). We put about a quarter of the cabbage leaves in the form, sprinkle with oil on top and evenly distribute a third of the filling on the sheets.
5. We lay another layer of cabbage leaves on top, also sprinkle with oil on top and distribute half of the remaining filling, after which we repeat this process again. The last layer should be from cabbage.
6. Pour lasagna 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 for another 3-5 minutes until a pleasant golden crust forms.

Separate the cabbage into leaves. Lower approximately 15 large leaves for 2 minutes. into boiling salted water. Drain in a colander, then place on paper towels. Finely chop the remaining cabbage leaves.

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

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

Prepare cream sauce. Melt the butter in a saucepan, add the 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, 2 minutes. Remove from fire.

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

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

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

• Boil the pasta in a large amount of salted water until “Al dente” is ready - this is when the dough has a soft shell, but not a boiled core, and crunches a little when tested for a tooth. Put the minced meat on a preheated pan and cook, stirring constantly, preventing the meat from baking in lumps.
• When the stuffing is almost ready, add tomato paste diluted with boiled water cooled to room temperature. You can also use fresh tomatoes, previously rubbed 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. Lay out layers of lasagne sheets alternating fillings - meat with vegetable.
• Sprinkle the top layer of lasagna generously with grated parmesan or other spicy cheese. Bake for 20 minutes in a preheated oven at 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.