Vegetarian Cabbage Lasagna
The Vegetarian Cabbage Lasagna from Spoonsparrow brings variety to the table. Try the wintery version of the Italian classic.
Ingredients
- 300 g white cabbage
- 300 g red cabbage
- 1 apple
- 95 g butter
- 2 tbsp white wine vinegar
- Salt
- Pepper
- a pinch cloves
- 30 g whole wheat flour
- 200 ml milk (1.5% fat)
- 1 cup crème fraîche
- 1 tsp seasoned vegetable broth
- nutmeg
- 125 ml white wine
- 200 g whole wheat lasagna sheets
- 150 g Gouda
Instructions
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1.
Clean, wash and finely grate the white and red cabbage. Wash the apple, quarter it, core it and cut into thin strips. Heat 3 tbsp butter, steam the cabbage and apple with vinegar for 10 minutes. Season with salt, pepper and cloves.
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2.
For the sauce melt the remaining butter, sauté the flour in it. Deglaze with milk and bring to a boil while stirring. Stir in crème fraîche and vegetable broth. Season with salt, pepper and nutmeg, bring to a boil again. Finally stir in wine.
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3.
Line a baking dish with lasagna sheets, spread 1/3 of the sauce over them, add half the cabbage, cover with more lasagna sheets, spread another 1/3 sauce, add the remaining cabbage, cover with lasagna sheets and spread the rest of the sauce on top.
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4.
Grate cheese and sprinkle it over the vegetarian cabbage lasagna. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 50 minutes.
