What do you think when sheets of lasagna, minced meat and white cabbage are alternately layered in a baking dish, then bathed in a sauce of dried mushrooms and finally the cheese crust is the glory? That said, it’s incredibly good and so is our white cabbage lasagna with minced meat.
Special feature: Like this Lasagna Bianco, it does not contain tomatoes and is still very juicy and delicious. It’s probably also because a few sour spoonfuls find their way into each new layer. I seasoned the white cabbage lasagna with minced meat mainly with nutmeg, salt and oregano. I added the spices directly to the sauce.
I also chopped the dried mushrooms and added them directly to the sauce. In fact, it was porcinia collected by myself, some of which I dried this year. What comes out of these little flavors is sometimes hard to believe. My girlfriend thought the bacon was diced and not the mushrooms. We’ve given you the link above to make these little permanent umami bombs. My little tip for dried mushrooms: dry them with a little soy sauce before!
By the way, I’m already looking forward to later, because today the white cabbage lasagna with minced meat has been in the fridge and we all know how casseroles are, they taste even better the next day. This also applies to the following creations you may plan for next week:
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White cabbage lasagna with minced meat and dried mushrooms
The perfect casserole for cold days: white cabbage lasagna with juicy minced meat.
First, boil the water to peel the cabbage leaves. To do this, cut off the bottom of the white cabbage and carefully pull out the individual leaves. Then place in hot water for about 1 minute, remove and quench in ice water. Fry the minced meat in a pan without much oil. Season with salt and pepper, remove from pan and set aside for now.
Now peel and chop the onion and garlic. Roughly chop the dried mushrooms. Cut the leek in half, wash and cut into thin rings. Sauté everything in the pan with the minced meat, add the spices and deglaze the cooking cream and stock. Bring to a boil, thicken with a little sauce thickener and season generously with salt and pepper.
Now grease the pan with a little oil. Preheat the oven to 180 degrees (fan). Alternatively, add the pasta, cabbage leaves, beef, sauce and sour cream to the casserole. Be sure to finish with the sauce on top. Then put it in the oven for 30 minutes. Sprinkle with cheese and bake for another 15 minutes until the casserole is golden. Remove from the oven, let it rest for a while and then enjoy!