Chinese cabbage lasagna

Ingredients for 4 servings:

• 800 g Chinese cabbage
• 2 onions
• 2 garlic cloves
• 250 g cream cheese or ricotta
• 200 g cream
• 2 eggs
• 4 tbsp sunflower seeds
• salt and pepper
• 9 lasagna sheets
• Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Cut the Chinese cabbage into very fine, thin strips and sauté them with the finely diced onions and garlic cloves for 5-10 minutes. Add only the white part first, then the light green part. Then stir in the cream cheese and season generously with salt and pepper. Mix the cream and eggs into a glaze and season well. Grease a baking dish. Add three lasagna sheets, then half of the cabbage mixture, then three more lasagna sheets, and the other half of the cabbage mixture. Finish with three lasagna sheets and the cream and egg glaze. Sprinkle the previously roasted sunflower seeds on top. Place everything in the oven at approximately 200°C (top/bottom heat) for 30-35 minutes, until the surface is nicely browned. This is the “meatless” version – but if you don’t want to make it meatless, you can fry minced meat with the cabbage until crumbly, or add diced ham – depending on your taste! And/or stir a strong cheese into the cabbage mixture!