Hearty recipe with delicious winter vegetables


Fancy lasagne, but looking for a sophisticated alternative to the minced meat classic? Our recipe for savoy lasagne tastes absolutely delicious, contains a lot of cabbage and is also vegetarian.

Have you ever cooked with savoy? I didn’t until recently. I usually walked past the shelf with the round cabbage in the shop. Cabbage is totally versatile!

It tastes great in a mushroom pan, goes great with soups or stews and cuts a really good figure as a roulade. And the green vegetable is also a real star in our recipe for savoy lasagne. The mild cabbage goes well with the aromatic tomato sauce and the hearty cheese. Try it out!

Fancy lasagna? Also try the delicious spinach and salmon lasagne in the video:

video from Aischa Butt

Recipe for savoy lasagne: wintry, hearty, delicious!

Cabbage is a really healthy vegetable! Because of its high water content, cabbage is low in calories. At the same time, it contains a lot of vitamin C and even vegetable protein. And best of all: it is available fresh almost all year round.

If you don’t have any savoy cabbage, you can also use Chinese or pointed cabbage. But then reduces the time when steaming by about 5 minutes.

You need this for a casserole dish (20×28 cm):

  • 600 g of savoy cabbage
  • 3 small onions
  • 350 ml vegetable broth
  • 400 g canned chopped tomatoes
  • 1 tablespoon tomato paste
  • 100 ml milk, 1.5%
  • 2 tbsp flour
  • 12 lasagne sheets, without pre-cooking
  • 2 tablespoons olive oil
  • 2 cloves of garlic
  • 2 tablespoons grated Gouda or Emmental cheese
  • 1 teaspoon dried thyme
  • 1 tablespoon oregano
  • 1/2 teaspoon paprika powder (spicy)
  • Some nutmeg
  • salt and pepper to taste
  • Optional: Chilipulver
  • For the last layer: 200 g grated Gouda or Emmental
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This is how you do it:

1. Wash the savoy cabbage, cut it in half lengthways and then cut it into fine strips. Peel an onion and cut it in half lengthways and then into thin slices.

2. Pour 100ml of your vegetable broth into a saucepan and bring to the boil. Add the savoy cabbage and onion strips and the thyme. Steam the vegetables over low heat for 10-15 minutes.

3. Press the garlic, peel and dice your remaining onions. In a separate saucepan, heat 1 tablespoon olive oil. Add the garlic and onions and sauté with a lid until the onions are translucent.

4. Add the canned tomatoes and the tomato paste, let the mixture boil. Season to taste with salt, pepper and chili. Add the paprika powder and oregano.

5. Take another saucepan and heat the remaining vegetable stock with a tablespoon of olive oil. In a bowl, whisk together the milk and flour until smooth. Slowly add the flour mixture to the broth and bring to the boil.

6. Add the 2 tablespoons of grated Emmental or Gouda and let the cheese melt. Add salt and pepper to taste and stir in some nutmeg.

7. Spread half of your tomato sauce in the casserole dish. Place a layer of lasagne sheets on top, then about 1/3 of the cheese sauce and finally half of the savoy cabbage.

8. A layer of lasagne sheets follows, then the remaining tomato sauce, 1/3 of the cheese sauce and the remaining savoy cabbage.

9. Finish off with another layer of lasagne sheets and the remaining cheese sauce. Salt and pepper again and sprinkle additional cheese over the lasagna, if you like.

READ
Recipe "Spinach dumplings with beluga lentils and mountain cheese" | NDR.de - Guide

10. Bake the lasagne in a preheated oven at 180°C (fan oven) for 40-45 minutes. If the surface gets too brown, you can cover it with aluminum foil. This will prevent the cheese from burning.

More hearty recipes:

Delicious cabbage soup
Hearty gyros soup
Magical Cinderella Soup

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