- 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
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.