๐ŸŒฟ1 cabbage

๐ŸŒฟ500 g/ 17,5 oz mixed pork/beef

๐ŸŒฟ1 onion, finely minced

๐ŸŒฟ2 garlic cloves, finely minced

๐ŸŒฟ2 tbsp fresh parsley, finely chopped

๐ŸŒฟ2 tbsp tomato paste

๐ŸŒฟ800 g/ 28 oz chopped can tomatoes

๐ŸŒฟSalt & pepper

๐ŸŒฟ150 g/ 5,3 oz grated mozzarella cheese

olive oil & butter


  1. Parboil leaves in salted boiling water for 5-10 minutes. Drain and remove excess water with a towel, and divide the cabbage into single leaves.

2. Heat the olive oil in a large non-stick pan, fry the minced meat in it and add the chopped onions and the parsley. (5 minutes)

3. Add the garlic slices and tomato paste and fry for 2 minutes.

4. Add the canned tomatoes, salt, and pepper. Cook the sauce for at least half an hour with the pot open.

5. Place a layer of cooked cabbage leaves in a buttered oven dish. Spread some bolognese ragรน on top. So fill the mold layer by layer.

6. Sprinkle thickly with grated cheese, place butter flakes on top.

7. Bake the lasagne at 180 ยฐ C in the oven for about 30-40 minutes until the crust is golden brown.