Red cabbage lasagna is a delicious and affordable oven dish

Red cabbage lasagna is a really good oven dish. Roni Lehti

Boxed meals made in a large baking dish are excellent, because they are usually really delicious, they are enough to eat for a few days, and the ingredients are not expensive either.

This time the chef Risto Mikkola made a red cabbage lasagna where the lasagna sheets are replaced with red cabbage. The box is still not a cabbage box, but it really tastes like lasagna.

Thanks to the red cabbage, the box immediately becomes a little healthier, and it can also be eaten by those on a gluten-free or keto diet.

The purple color of red cabbage indicates vitamins. Lighter cabbage is also a good source of vitamins, but sweeter and firmer red cabbage is even better. One hundred grams of red cabbage can meet your daily need for vitamin C.

Remove the outer, frayed leaves of the red cabbage, and then tear the good leaves for the lasagna. Blanch the leaves in boiling salted water for about two minutes to soften them a bit and make them easier to handle.

Chop the remaining cabbage into small pieces and add it to the pan with the minced meat. It is a good addition to ground beef sauce.

In this version, we make a correction and do not make morney or bechalmel sauce, i.e. white sauce, but use the already runny processed cheese in a jar. Mikkola prefers Koskenlaskija.

– It tastes good and is easy to use, he says.

In the oven, the cabbage softens even more, so you shouldn’t take the box out too early. When the red cabbage lasagna is allowed to cook long enough, it becomes rich and soft.

Cabbage is a good domestic raw material. Like cabbage, red cabbage can be stored for a long time. Cabbage can be stored in the home refrigerator for up to months, when the temperature of the refrigerator is low enough, it is reported on the pages of the Harvest Season Calendar.

Ground beef tomato sauce

400 g minced meat

50 g of butter

1 chopped onion

chopped red cabbage core

3 cloves of garlic, sliced

1 pc crushed tomato

1 grated carrot

2 teaspoons of oregano

1 tablespoon of salt

1 tsp black pepper

2 dl meat broth

1. Brown the minced meat in butter in a frying pan and add the onions, mix.

2. Add all the remaining ingredients and simmer for 20 minutes. Check the taste.

Red cabbage lasagna sheets

1 red cabbage

1. Carve out the base of the red cabbage. Remove the top leaves. Remove plenty of leaves from the red cabbage.

2. Boil salted water in a large pot. Add the red cabbage leaves to the boiling water and cook them for 2 minutes.

3. Remove the leaves and dry them with paper towels.

Red cabbage lasagna

minced meat sauce

precooked red cabbage leaves

1 jar (250 g) Koskenlaskija food & dip sauce

3 dl grated cheese

1. Layer the minced meat sauce, a couple of spoons of Koskenlaskija, grated cheese and red cabbage leaves in a greased baking dish.

2. Put Koskenlaskija and grated cheese as the top layer. Cook in a 150 degree oven for 1 hour.