Cabbage lasagne

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6 servings Prep: 40 mins, Cooking: 30 mins
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Beef

By Food24 November 03 2009
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Ingredients (13)

125.00 g bacon — cut into pieces
1.00 onion — sliced into rings
2.00 garlic — cloves, crushed
250.00 g button mushrooms — sliced
500.00 g beef mince
100.00 ml chutney
100.00 ml tomato sauce
salt and freshly ground black pepper
8.00 cabbage — blanched
cheddar cheese — grated
4.00 eggs
250.00 ml milk
5.00 ml mustard — powder
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Method:

Preheat the oven to 180 ºC (350 ºF). Grease an ovenproof dish.
Fry the bacon in a pan until done. Add the onion and garlic and sauté until soft. Add mushrooms and stir-fry until pale brown. Remove from the pan and fry the mince in the pan until done but not brown. Add the chutney and tomato sauce and return the vegetable mixture to the pan. Season to taste with salt and black pepper and simmer until a flavoursome mince sauce is formed.
Arrange 2 cabbage leaves in the bottom of the dish and cover with a layer of mince sauce. Sprinkle with a layer of cheese. Repeat the layers, ending with a layer of cabbage leaves. Beat the eggs, milk and mustard powder together. Season to taste with salt and pepper and pour on top. Bake for about 30 minutes or until the egg mixture has set. Cover with aluminium foil if the cabbage leaves start to burn. Serves 6-8.



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