Cabbage lasagna

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   Let's prepare the products. Wash the tomatoes, remove the first leaves from the cabbage, peel the onions and carrots. Place the chicken fillet in a bowl of water and remove it after 10 minutes. This way, everything that is used to process it will leave the fillet, but at the same time it won’t be splashed all over the kitchen.

2. STEP 2

   

   Place the cabbage in salted water and let it boil. Cook it for 5-7 minutes. Depends on the size of the head of cabbage. If it is large, you can cook it longer. We will need the first large sheets.

3. STEP 3

   

   Place the cabbage in a colander and let cool.

4. STEP 4

   

   While the cabbage is cooking, prepare the chicken fillet. We washed it in advance, so to speak. You can make minced meat by passing it through a meat grinder. You can chop it finely. I prefer to chop fillets. It is soft and under the knife it turns into minced meat.

5. STEP 5

   

   Pour one tablespoon of vegetable oil into a frying pan and place the fillet there. Fry the fillet until cooked and only after that add salt and spices. You need to add salt at the end so that there is not too much water and the fillet does not stew in its own juices. But this is at the discretion of everyone.

6. STEP 6

   

   Finely chop the onion and grate the carrots on a coarse grater.

7. STEP 7

   

   Add vegetables to the fillet and another spoonful of vegetable oil so that the vegetables do not turn out dry. Simmer for 5 minutes.

8. STEP 8

   

   While the vegetables and fillets are soaking each other, finely chop the tomato and add to them. Simmer for another 5-7 minutes.

9. STEP 9

   

   I also added a couple of tablespoons of tomato sauce to the fillet to add some spice. But this is not necessary, so I did not indicate it in the ingredients.

10. STEP 10

    

    Simmer everything together with the sauce for another 5 minutes and turn off the stove.

11. STEP 11

    

    Let's move on to preparing the Bechamel sauce. To do this, melt 50 g of butter in a frying pan.

12. STEP 12

    

    Add two tablespoons of flour to it and mix well so that there are no lumps.

13. STEP 13

    

    Pour milk into the pan gradually, while stirring continuously. At the end, add salt and spices to taste. For this sauce I used a blend of Italian herbs to give it even more of an "Italian" feel. The sauce should be the consistency of thick sour cream. We don’t let it boil. As soon as bubbles appear, you can safely turn off the stove. The sauce is ready.

14. STEP 14

    

    Let's move on to the cabbage, which has already cooled down. You can preheat the oven to 170-180 degrees. Separate the leaves from the head of cabbage. Depending on the shape and size of the cabbage, you will need a different number of leaves. It took me 6 pieces, but the cabbage was big. Using a knife, you can cut off the partitions along the sheet along the sheet. As shown in the photo. This will give elasticity to the sheet and at the same time cut off excess bitterness.

15. STEP 15

    

    Pour the remaining vegetable oil into the baking dish and grease it. Place the first cabbage leaves so that they hang over the edges of the pan.

16. STEP 16

    

    Lay out one by one: half the sauce

17. STEP 17

    

    half the chicken-vegetable mixture

18. STEP 18

    

    Grate half the cheese on a coarse grater. You can do it on a small scale, as you prefer. But the cheese will melt and become one layer.

19. STEP 19

    

    Cover with cabbage leaves and repeat layers: sauce, seven, cheese

20. STEP 20

    

    We cover the last layer with cabbage leaves, which we previously left outside the mold. That is, our cheese must be completely covered with cabbage. It turns out that all the lasagna is in one cabbage envelope.

21. STEP 21

    

    You can also lightly grease the top of the cabbage with vegetable oil so that the leaves do not burn too much. Place in the oven to bake for 20-30 minutes (time indicated is approximate). Since we have all the ingredients ready, then, in fact, we need to wait until the cheese melts. Remove from the oven, cut into portions and serve. Good both hot and cold. Bon appetit.