Savoy cabbage Lasagne

Ingredients - serve 4 people:

• a middle size Savoy cabbage 
• 300 gr minced pork
• 100 gr. sausage
• 2 tablespoons of concentrated tomato sauce
• 1 rennet apple
• 1 onion
• 2 bay leaves
• 1/2 glass white wine
• nutmeg, cinnamon,jenniper berry
• 5 dl milk
• 40 gr flour
• 50 gr grated parmesan
• 50 gr. butter
• salt

In a pan, brown the crumbled sausage and the minced pork with the butter. Add the onion and the apple roughly ground, bay leaves, a pinch of cinnamon and nutmeg, 2 tablespoons of concentrated tomato sauce and salt.

mix all the ingredients, add the wine, cover the pan and cook at a low temperature for 40 minutes.

Prepare the béchamel melting the butter in a pan, add the flour, cold milk and cook stirring at a low temperature for a few minutes until it boils. Add salt and parmesan.

Take away the core of the cabbage and cook the leaves in boiling water for 2/3 minutes.

Drain and dry them.

Lay some meat sauce on the bottom of a buttered oven-proof dish then take turns with cabbage leaves, meat sauce, béchamel.

Finish with a layer of béchamel.

Bake the lasagne in hot oven for 30 minutes.