Cabbage and mince lasagne with yoghurt
Ingredients
- 30ml (2 tbsp) olive oil
- 1 onion, peeled and chopped
- 3 large carrots, peeled and grated
- 2 garlic cloves, peeled and crushed
- 1kg pork mince
- 1kg beef mince
- 100g tomato paste
- 125ml (½ cup) beef stock
- salt and freshly ground black pepper, to taste
- small handful fresh parsley, chopped
- leaves of 1 green cabbage
- 200g Gorgonzola
YOGHURT
- 500g double-thick yoghurt
- 15ml (1 tbsp) lemon juice
- 30ml (2 tbsp) olive oil
Instructions
Heat the oven to 180°C and grease a 23cm spring-form cake tin.
Heat the oil in a large pot over medium-high heat, add the onion and carrots and fry, 3 minutes. Stir in the garlic. Add the pork and beef mince and the tomato paste, stir to combine and fry until the mince is slightly brown, 10 minutes. Lower the heat, add the stock, season to taste and bring to a simmer. Cover and cook, 35 minutes, stirring occasionally to stop the mixture from sticking to the bottom of the pot. Remove from heat and allow to cool completely. Stir in the parsley.
For the yoghurt, mix all of the ingredients together until incorporated. Set aside until needed.
In a large pot, bring salted water to a boil and blanch the cabbage leaves, 2 minutes.
To assemble, line the bottom and sides of the prepared tin with a single layer of cabbage leaves, allowing them to hang over the edges. Spread a quarter of the mince over the cabbage layer and crumble over some Gorgonzola. Cover with another single layer of cabbage leaves. Spread another quarter of the mince over the cabbage layer and scatter with more Gorgonzola. Repeat the layers – cabbage, mince and cheese – 2 more times to use up all of the mince. Add a final layer of cabbage and top with the remaining cheese. Close the top with the overhanging leaves and place the springform tin on a flat baking tray to catch spills. Bake in the oven until the top has browned, 30 minutes. Serve with the flavoured yoghurt.
