Cabbage lasagna for diabetics

Preparation of lasagna begins with the cabbage. Boil it until it’s soft. Remove the top leaves and save them, just like when making stuffed cabbage. Chop the rest of the inner cabbage.

For stuffing, you will need an onion, garlic, carrot, ground beef, mustard, cheese, and the stock. Finely chop the onion, carrot, and garlic. Stir fry it in the pan using the vegetable oil. Add ground beef and mustard. Fry the stuffing on high heat for about 5-8 minutes. Add the chopped cabbage to the pan and continue to fry for another 5 minutes. Remove the pan from the heat, add to the contents half of the cheese and couple of tablespoons of stock and stir. The stuffing for cabbage lasagna is ready.

Next, we are going to prepare the sauce. If Italians only knew that we are going to cook rye béchamel, they would be very surprised. But it’s hard to surprise the diabetes community, so write the recipe down. Heat the oil in the gravy boat and add the flour to it. Add salt and begin to stir intensively. Gradually pour the vegetable stock into the sauce and don’t forget to continue stirring. Add the nutmeg to your desire. The sauce must be a little bit liquidy.

Let’s start forming lasagna. Lay the parchment paper onto the baking sheet. Start layering the cabbage. Begin with the first cabbage leaf. Put the stuffing on it and pour the sauce over it. Then another cabbage leaf, the stuffing on top and the sauce. You choose the number of layers, only keep it in mind that the more layers you make, the longer it will take to cook through. Cover the top with the cabbage leaf and sprinkle with the cheese.

Lasagna for diabetics takes 30 minutes to bake with a temperature of 180 degrees Celsius.