pointed cabbage lasagna

Ingredients for 2 servings:

• 300 g lasagna sheet(s)
• 250 g ham
• 1 head of pointed cabbage
• 2 onions
• 4 tbsp, heaped flour
• some margarine or butter
• 250 ml milk
• some broth
• shot of white wine
• some salt and pepper
• some nutmeg, freshly grated
• some paprika powder
• 1 pinch(s) of sugar
• 200 g cheese, grated
• Fat for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

for a casserole dish

Wash the cabbage, halve it, and remove the stalk. Then cut it into thin strips. Peel and finely dice the onions. Sauté the ham, onions, and cabbage in a large pot in a little margarine, oil, or butter until the cabbage has broken down. Season with salt, pepper, and paprika. Meanwhile, heat the margarine or butter in another pot and add the flour. Whisk until it forms a firm paste. Gradually add the milk, whisking vigorously as it burns easily. Season with a little stock, nutmeg, salt, and pepper. Add the wine and sugar. Then add the light sauce to the cabbage, stir, and season to taste. Layer the entire mixture with the lasagna sheets in a baking dish. Finally, sprinkle with cheese and bake everything in a preheated oven on the middle rack at 180 degrees Celsius (top/bottom heat) for 30-35 minutes. The quantities depend on the size of the pointed cabbage and can vary.