Cabbage lasagne

8 leaves of green cabbage
1/2 cup of soya pellet
2 mushrooms
shredded Gruyère
2 tomatoes
shredded garlic
1/2 onion shredded
1tbsp of tomato puree
1 tbsp of oil
1 tbsp of flour
15cl of milk.

You can add spices. My choice: salt, pepper, cumin, curry, paprika, ginger powder.

Bechamel sauce: In a saucepan over low to moderate heat add the oil and the flour and stir from time to time. The mixture has to turn to a slightly golden color.Remove from heat. Add half of the milk, stir vigorously. Add the other half of the milk and the bay leaf. Season with salt and pepper. Cover and cook over low heat for 3 minutes, stir every 20 or 30 seconds.

Tomato sauce: Heat some oil in a pan with the the shredded onion and garlic until it has a golden colour. Add the spices. Add the tomatoes cut in pieces, the tomato puree and half a cup of water.

Immerse cabbage leaves in salted boiling water; cook until wilted. Grind the beefburger.

Build the cabbage lasagne: Cut the cabbage into the size of your pan. Put alternatively a slice of cabbage, spread the béchamel, spread some soya pellet, then the tomato sauce. End with a layer of béchamel sauce. Then spread some shredded Gruyère on the top.
Put in a preheated oven at 200 degrees for 25-30 minutes.

Bon appétit!


One Response to “Cabbage lasagne”

  1. Cabbage lasagne « Experiments in dessertarian cooking Says:

    […] oven and how it fit neatly in a little bento box (the recipe makes two top tier). Bento content: -Cabbage lasagne -Cherry tomato -Kiwi, raspberries, half an […]

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