Savoy Cabbage Lasagne
Savoy Cabbage Lasagne - Savoy cabbage lasagne: Fragrant from the oven and enjoyed by young and old
Healthy, because
Even smarter
Nutritional values
This dish supplies us with a bundle of vital substances, including a lot of vitamin E. In the body, it has a positive effect on the suppleness of all cell membranes and the activity of enzymes. It also contains a lot of potassium, which is important for the water balance and the transmission of stimuli between the nerves.
Lasagne also tastes great with pointed or Chinese cabbage. Since both are somewhat more tender than savoy cabbage, the time for steaming is reduced by 5 minutes.
(Percentage of daily recommendation)
| Calorie | 325 cal. | (15 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 702 mg | (18 %) | ||
| Calcium | 264 mg | (26 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 12 mg |
Ingredients
- Ingredients
- 1 small Savoy cabbage
- 2 medium-sized onions
- 1 ½ cups Vegetable broth
- 1 tsp dried thyme
- ½ tsp fennel seeds
- 5 small Tomatoes
- 1 garlic clove
- 2 Tbsps olive oil
- 14 ozs canned Diced tomatoes
- salt
- peppers
- hot ground paprika
- ½ cup
- 1 ½ Tbsps Pastry flour
- 3 Tbsps grated Emmentaler cheese
- Nutmeg
- 12 Whole grain lasagne sheets (dry, uncooked)
Kitchen utensils
Preparation steps
Rinse cabbage, trim, cut in half lengthwise and cut into fine strips.
Peel the onions. Cut 1 onion in half and cut into strips.
Bring a pot of 1/4 cup plus 2 tablespoons vegetable stock to a boil. Add thyme, fennel, onion, and cabbage and bring to a boil. Reduce to low heat, cover, and simmer for about 15 minutes.
Meanwhile, rinse the tomatoes, cut out the stems and cut the tomatoes into slices.
Peel and chop garlic. Cut remaining onion in half and dice finely.
In a second pot, heat 1 tablespoon olive oil. Add garlic and diced onion, cover and cook for 5 minutes over low heat.
Add tomatoes, bring to a boil and season with salt, pepper and paprika. Allow to cool slightly.
Bring remaining olive oil and remaining vegetable broth to a boil in another pot.
Mix milk and flour in a bowl with a whisk until smooth. While stirring, slowly pour into the broth and oil mixture and bring to a boil.
Stir 2 tablespoons grated cheese into the liquid and let it melt over low heat. Season cheese sauce with salt, pepper and grated nutmeg.
Add half the tomato sauce in a rectangular baking dish (about 9" x 11" inches). Place a layer of lasagna sheets on the sauce, then spread 1/3 of the cheese sauce and half of the cabbage on it.
Add another layer of lasagna sheets and the remaining tomato sauce. Add another layer of lasagne sheets and top with 1/3 of the cheese sauce and the remaining savoy cabbage.
Add a final layer of lasagna sheets, pour over remaining cheese sauce and spread tomato slices over the top. Sprinkle with remaining grated cheese and season with pepper. Bake in a preheated oven at 400°F for about 45 minutes.
