Cabbage Lasagna (Italy)



  • 1 medium cabbage (Ivy)
  • Water (for boiling the cabbage)
  • Salt

For internal filling

  • 0,55 lbs ground beef 
  • 1 onion (meal)
  • 2 dinner sets
  • 1 tablespoon of sunflower oil
  • 1 tablespoon of chili paste
  • 2 teaspoons of molasses
  • 2 tablespoons of pomegranate molasses
  • 1 sweet pot of sumac
  • 1 sweet pot of dried mint
  • Salt
  • black pepper
  • 2 cups of hot water
For the top

  • 1 glass of sauerkraut juice or 1 lemon

In a deep saucepan, boil and drain the cabbage in boiling salted water and set aside to cool.

To use the oil for the stuffing, to take it into a pan. Fry the onion until it turns pink and it will continue to fry.

It will create the tomato paste after mincing the minced meat. then continue to fry the rice, sumac, salt, pepper and dried mint. Finally up to the temperature enough to withstand 2 hot water.

A layer of cabbage cabinets in a high-sided baking basket. Spread some of the stuffing in the direction of the cabbage and line up another layer of drawing.

Continue to run out of material so that one layer of cabbage is used as a cumulative layer.

Cut the tray into ready-to-use squares first into the oven and top it off or lemon can be added (I'm lemon if not sauerkraut).

Finally, add enough hot water to cover it and drizzle some liquid. Overlooked at 352 degrees from about 30-40 minutes until browning. serve hot.

ENJOY YOUR MEAL

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