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Cabbage lasagne

Recipe from: 11/11/1993 12:00:00 AM
Ingredients 13
Servings 6
Time 30-40 min


  • 125
    bacon, cut into pieces
  • 1
    onion, sliced into rings
  • 2
    cloves garlic, crushed
  • 250
    fresh button mushrooms, sliced (optional)
  • 500
  • 100
  • 100
    tomato sauce
  • salt and black pepper
  • 8
    large cabbage leaves, blanched
  • grated Cheddar cheese
  • 4
  • 250
  • 5
    mustard powder


30 min
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.

Read more on: bake  |  beef

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