A crowd-pleasing low carb cabbage lasagna recipe that everyone will love! INGREDIENTS
• 1 savoy cabbage (about 800g)
• 100g parmesan
• 50g butter (or olive oil)
• 50g flour
• 500ml milk
• 1 red onion
• nutmeg
• salt
•olive oil
• pepper
 
METHOD

Bring 3 liters of salted water to a boil and blanch cabbage leaves for about 15 minutes.
Trim the stalk of the rest of the cabbage and wash it. Chop the cabbage and onions coarsely. Put the chopped cabbage and onions on the pan and add the butter and a pinch of salt. Cook vegetables for about 20 minutes. When the vegetables are soft, add flour directly to the pan with vegetables and mix well. At this moment, add milk and thicken the bechamel with vegetables directly in the pan. It takes about 5 minutes. Add a pinch of nutmeg and pepper.
Lightly oil a baking sheet and place the cabbage leaves on top; cover with a small amount of béchamel sauce with vegetables and parmesan.
Cover with other cabbage leaves, bechamel with vegetables, parmesan.
In the end, add more cabbage leaves, bechamel and parmesan. Add some olive oil and go to the oven.
Cook in an oven at 180C / 350F for approximately 20 minutes.

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