Savoy cabbage lasagna

Ingredients for 4 servings:

• 1 large savoy cabbage, the leaves cut into 2 parts, remove the hard middle stalk
• 1 large onion(s), diced
• 2 cloves garlic, finely chopped
• 750 g lean ground beef
• 2 cans of tomatoes, in pieces, peeled
• 500 ml water or red wine
• ½ tube(s) Tomato paste, single concentrated
• 1 tbsp sweetener
• 2 tbsp balsamic vinegar, dark
• 150 g Parmesan, freshly grated
• 250 g sour cream
• 1 tsp, heaped oregano
• Thyme
• rosemary
• Fennel seeds
• basil
• Paprika powder
• salt and pepper
• 1 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

low-carbohydrate,

Preheat the oven to 180°C fan/convection oven. Heat the olive oil in a large pot and brown the minced meat with the onion and garlic. Add the dried herbs, spices, and plenty of salt and pepper. Brown everything and deglaze with the tomatoes, tomato paste, and water or red wine. Add the sweetener and balsamic vinegar. Stir well and simmer uncovered for at least 30 minutes. Take a large baking dish and spread some of the Bolognese sauce on the bottom. Arrange the raw savoy cabbage leaves next to each other. Then add a layer of sauce, a few spoonfuls of sour cream, and some grated cheese on top. Then the next layer of savoy cabbage leaves, and so on. The Bolognese sauce with the remaining sour cream should be on top. Reserve some of the cheese. Cover the filled dish with aluminum foil and place in the oven for 55 minutes. Then remove the aluminum foil, sprinkle the cheese on top, and place back in the oven for another 25 minutes. Serve piping hot.