Cabbage lasagne

19 January 2016 - 02:25 By Sunday Times Food Weekly

Cabbage makes an excellent replacement for mince, at a fraction of the cost. Ingredients30ml (2 tbsp) oil125g streaky bacon, chopped2 onions, chopped2 garlic cloves, crushed1 large carrot, peeled and grated1 large cabbage, shredded1 x 400g can tomatoes, choppedPinch of ground nutmeg5ml (1 tsp) dried oreganoSalt and pepper45g (3 tbsp) butter45ml (3 tbsp) flour600ml milk5ml (1 tsp) mustard powder200g cheddar cheese, grated12 lasagne sheetsMethodHeat the oil in a large pan and fry the bacon till crisp. Remove and set aside. Add onions to the pan and fry until soft. Add garlic, carrot and cabbage and stir-fry over a high heat for 3-5 minutes. Stir in the tomatoes and their juice. Return the bacon to the pan with the nutmeg and oregano and season.Cook over medium heat for 10 minutes.To make a sauce, melt the butter in a saucepan and stir in the flour to form a roux. Remove from heat and add milk. Return to the heat and stir constantly until it thickens. Season and add the mustard powder and three quarters of the cheese.Spoon half the cabbage mixture into an oven-proof dish and cover with lasagne sheets, then pour over half the cheese sauce. Repeat. Sprinkle remaining cheese over the top and bake at 180C for 30 minutes until golden brown.Serves 6-8...

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