How do you feel when sheets of lasagna, minced meat and white cabbage are alternately stacked in a baking dish, then drizzled with a sauce of dried pork mushrooms and finally crowned with a cheese crust? That’s right, it looks amazingly good and that’s our white cabbage lasagna with roast beef.
The special feature: Like this Lasagna Bianco, it doesn’t contain any tomatoes and is still super juicy and delicious. This is probably because a few teaspoons of sour cream have found their place on each new layer. I enjoyed the white cabbage lasagna with minced meat, mainly nutmeg, sweet and oregano. I added the spices directly to the soup.
I also chopped up the dried pork mushrooms and added them directly to the pan. It was actually porcini that I harvested myself, some of which I dried this year. What comes out of these little flavors is sometimes hard to believe. My girlfriend thought it was chopped bacon, not mushrooms. We’ve provided the link above to make these little durable umami bombs. My little insider tip for dried pork mushrooms: soak them in a little soy sauce before drying them!
By the way, I’m already looking forward to it because today the white cabbage lasagna with roast meat is put in the fridge overnight and we all know how the dish is, they will taste better the next day. This also applies to these creations that you can plan ahead for next week:
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White cabbage lasagne with roasted meat and dried pork mushrooms
The best bowl for cold days: white cabbage sausage with minced meat.
First, pour water to soak the cabbage leaves. To do this, cut off the bottom of the white cabbage and carefully pull off the individual leaves. Then put them in hot water for 1 minute, take them out and wash them in ice water. Fry the minced meat in a pan without much oil. Season with salt and pepper, remove from the oven and set aside for now.
Now peel and finely chop the red onion and garlic. Finely chop the dried pork mushrooms. Halve the leek, wash and cut into fine rings. Mix everything together in a roasting pan, add spices and cover with cooking cream and sauce. Bring to a boil, thicken with a little sauce and season generously with salt and pepper.
Now grease the pan with oil. Heat the oven to 180 degrees (air circulation). Optionally add pasta, cabbage leaves, ground beef, sauce and sour cream to the dish. Make sure to top with sauce. Then bake in the oven for 30 minutes. Sprinkle with cheese and bake for another 15 minutes until the pan is golden. Remove from oven, let rest for a while and then enjoy!