1 Cabbage lasagna
INGREDIENTS • 1 savoy cabbage • 200g mozzarella • 500g ground beef • 1 garlic clove • 2 tbsp paprika • 500ml béchamel sauce • 4-6 sheets of lasagna • 80g butter • 75g grated parmesan cheese • Oil for frying • Salt and pepper • 1 tsp ground cumin METHOD 1.) Cook the cabbage in hot water for about 10 minutes. 2.) remove the cabbage leaves one by one. 3.) Then cook the lasagna sheets in boiling water for 3-4 minutes. 4.) Fry the meat in a pan and add with chopped garlic, paprika, cumin, salt and pepper. 5.) Now cover the pot with cabbage leaves. Then start laying out the layers: Put the lasagna leaves, grated cheese, minced meat, cabbage pieces and a little bechamel sauce. 6.) Finally, place a layer of lasagna sheets on top. Then start over again from the beginning, the cabbage leaves follow all the other layers. 7.) Finally, put 1 or 2 cabbage leaves and close the vegetable lasagna with savoy cabbage, which comes out from the edges. Spread the pieces of butter on the cabbage leaves and cook the lasagna in the oven for 20 minutes at 180°C/350°F. Then, for a short time, remove the pan from the oven, again pour the bechamel sauce and sprinkle with mozzarella and parmesan cheese. Then put the lasagna in the oven for 20 minutes.
2 Cabbage pancakes
INGREDIENTS 300g raw cabbage 1 1/2 tsp salt 2 eggs 30g flour Oil, for frying METHOD
Cut the cabbage into pieces, add pieces into a blender.
Chop the cabbage with a combine, sprinkle with salt and mix by hand so the cabbage gives liquid
Add eggs, flour, mix well
Heat the skillet and add 2-3 tbsp batter per each pancake, fry until golden brown.
3 Roasted Cabbage Steaks
INGREDIENTS • 1 heads of cabbage • 4 tbsp olive oil •5 slices of bacon, cut into 1 inch slices • Salt and pepper to taste • chopped parsley
For the mayonnaise: • 1 egg • 1 cup vegetable oil • 1 tbsp lemon juice • salt • 1/2 tsp mustard METHOD
Preheat oven to 200°C/390°F
Place the cabbage on a chopping board. Cut into slices 1/2 inch thick, trying to hold the leaves together.
Put the cabbage on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Bake for 18 minutes, turn over, then roast for 18 minutes more.
Add the chopped bacon to the pan and cook until the bacon is crispy.
Beat the mayonnaise using blender. Sprinkle cabbage with bacon, parsley and drizzle with mayonnaise
4 Cabbage Rolls
INGREDIENTS 6 Large outer leaves of Savoy Cabbage 1 Tbsp Cooking Oil 50g Finely Diced Onion 400g Ground Beef 100g Diced Scamorza Cheese 80g Diced Salami 40g Grated Parmesan Cheese 1 Tsp Cumin 1 Egg To Top: 30g Butter 10g Parmesan Cheese METHOD
Blanch the Cabbage leaves in boiling water for 2 minutes then allow top drain and cool before cutting out the woodiest bit of the stalk.
Heat a pan over a medium heat and fry off the onion in the oil until golden.
Add the beef and season with salt and pepper, turn up the heat and cook until nicely browned.
Remove from the heat and cool.
Place the cooled beef in a bowl and mix with the Parmesan cheese, cumin, Scamorza and Salami and egg.
Take a leaf of the cabbage and place 1/6th of the mix in the centre and tightly roll.
Place 6 rolls in an oiled casserole dish and top with the butter and parmesan then bake at 180°C or 350°F for 20 minutes.
Finish under the broiler until the parmesan is nicely coloured.
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