Cabbage lasagna

Step-by-step cooking

1. Step 1:

   

   Prepare the products. Wash the tomatoes, remove the first leaves from the cabbage, peel the onions and carrots. Put the chicken fillet in a bowl with water and pull it out after 10 minutes. So everything that is processed will go away from the fillet, but it will not be sprayed all over the kitchen.

2. Step 2:

   

   Put the cabbage in salted water and let it boil. Cook it for 5-7 minutes. Depends on the size of the head. If it is large, then you can boil it longer. We will need the first large sheets.

3. Step 3:

   

   We throw the cabbage into a colander and let it cool down.

4. Step 4:

   

   While the cabbage is being cooked, we will prepare the chicken fillet. We washed it beforehand, so to speak. You can make minced meat by passing through a meat grinder. You can chop it finely. I prefer to chop fillets. It is soft and turns into minced meat itself under the knife.

5. Step 5:

   

   Pour one tablespoon of vegetable oil into the pan and put the fillets there. Fry the fillets until tender and only then salt and add spices. It is necessary to salt at the end so that there is not a lot of water and the fillet is not stewed in its own juice. But this is at the discretion of everyone.

6. Step 6:

   

   Finely chop the onion, three carrots on a coarse grater.

7. Step 7:

   

   Add vegetables to the fillet and another spoonful of vegetable oil so that the vegetables do not turn out dry. Simmer for 5 minutes.

8. Step 8:

   

   While the vegetables with fillets are soaked in each other, finely chop the tomato and add to them. Simmer for another 5-7 minutes.

9. Step 9:

   

   I also added a couple of tablespoons of tomato sauce to the fillet to add spice. But this is not necessary, so I did not specify it in the ingredients.

10. Step 10:

    

    Together with the sauce, we simmer everything for another 5 minutes and turn off the stove.

11. Step 11:

    

    We proceed to the preparation of the sauce "Bechamel". To do this, melt 50 g of butter in a frying pan.

13. Step 12:

    

    Add two tablespoons of flour to it and mix well so that there are no lumps.

14. Step 13:

    

    Pour the milk into the pan gradually, while stirring constantly. At the end, add salt and spices to taste. For this sauce, I used a mixture of Italian herbs to give it even more "Italian". The sauce should be the consistency of thick sour cream. do not let it boil. As soon as bubbles appear, you can safely turn off the stove right away. The sauce is ready.

15. Step 14:

    

    We turn to the cabbage, which has already cooled down. You can preheat the oven to 170-180 degrees. We separate the leaves from the head. Depending on the shape and size of the cabbage, you will need a different number of sheets. It took me 6 pieces, but the cabbage was big. With a knife, you can cut the partitions along the sheet at the sheets. As shown in the photo. This will give elasticity to the leaf and at the same time cut off excess bitterness.

16. Step 15:

    

    Pour the remaining vegetable oil into the baking dish and lubricate it. We put the first cabbage leaves in such a way that they hang over the edges of the mold.

17. Step 16:

    

    Alternately spread: half of the sauce

18. Step 17:

    

    Half of the chicken-vegetable mixture

19. Step 18:

    

    Half of the cheese is grated on a coarse grater. You can also do it on a small one, as you like. But the cheese will melt and become one layer.

20. Step 19:

    

    Cover with cabbage leaves and repeat the layers: sauce, seven, cheese

21. Step 20:

    

    With cabbage leaves, which we left outside the mold before, we cover the last layer. That is, our cheese should be completely covered with cabbage. It turns out that all the lasagna is in one cabbage envelope.

22. Step 21:

    

    You can also lightly lubricate the cabbage with vegetable oil on top so that the leaves do not burn too much. We put it to bake in the oven for 20-30 minutes (the time is indicated approximately). Since we have all the ingredients ready, then, in fact, we need to wait until the cheese melts. Remove from the oven, cut into portions and serve to the table. It is good both in hot and cold form. Enjoy your meal.