No rolling needed - super easy! The savory flavors of layered cabbage and ground meat reach their peak with this delicious sauce! ♪
Ingredients
3 servings- Cabbage5-6 large leaves
- Ground meat (beef and pork mix)300-350g
- Onion1 small
- Eggplant1
- Water500 ml
- Bouillon cube1
- Melting sliced cheese3-4 slices
- ★Salt1/2 tsp
- ★Black peppera pinch
- ★Water1 tbsp
- ★Butter4 tbsp
- ★All-purpose flour4 tbsp
- ★Tomato ketchup4 tbsp
- ★Sugar2-3 tbsp
Directions
50 min- 1
Mince the onion and slice the eggplant thinly. Cut the cabbage leaves to fit your pot size and mince the core. Divide the eggplant into 3 portions and the cabbage into 4 portions.
- 2
Mix the ground meat with the minced onion, ★1/2 tsp salt, ★a pinch of black pepper, and ★1 tbsp water, kneading well. Add the minced cabbage core and divide the entire mixture into 3 equal portions.
- 3
Line the pot with cabbage leaves, top with one portion of the meat mixture, then place eggplant slices on top. Repeat this layering 2 more times, finishing with a layer of cabbage as a lid.
- 4
Pour 500 ml water into the pot with the layered ingredients, add 1 bouillon cube, cover, and simmer over medium heat.
- 5
Melt ★4 tbsp butter in a frying pan, add ★4 tbsp all-purpose flour and stir-fry. Gradually add the broth from the pot while stirring to create a smooth sauce. Add ★4 tbsp tomato ketchup and ★2-3 tbsp sugar to taste.
- 6
Transfer the layered ingredients to a plate and top with 3-4 slices of cheese. Heat in the microwave for 20 seconds to melt the cheese, then pour the sauce from step 5 generously over the top.
- 7
Transfer all the broth to the sauce pan, stirring carefully to avoid lumps while cooking.
- 8
For a rice cooker version, hold down the ingredients with a drop lid while transferring the liquid to the pan, then prepare the sauce for easier cooking.
Tips
Adding a small amount of water to the ground meat makes it softer and easier to combine. A 19 cm pot is recommended so the cabbage layers stack neatly. You can also add the cheese while layering the ingredients. This sauce can also be used for sautéed pork or chicken.
Nutrition
Per serving- Calories520 kcal
- Protein22 g
- Fat28 g
- Carbs38 g
- Sodium1.8 g
No rolling needed - super easy! The savory flavors of layered cabbage and ground meat reach their peak with this delicious sauce! ♪
Ingredients
3 servings- Cabbage5-6 large leaves
- Ground meat (beef and pork mix)300-350g
- Onion1 small
- Eggplant1
- Water500 ml
- Bouillon cube1
- Melting sliced cheese3-4 slices
- ★Salt1/2 tsp
- ★Black peppera pinch
- ★Water1 tbsp
- ★Butter4 tbsp
- ★All-purpose flour4 tbsp
- ★Tomato ketchup4 tbsp
- ★Sugar2-3 tbsp
Directions
50 min- 1
Mince the onion and slice the eggplant thinly. Cut the cabbage leaves to fit your pot size and mince the core. Divide the eggplant into 3 portions and the cabbage into 4 portions.
- 2
Mix the ground meat with the minced onion, ★1/2 tsp salt, ★a pinch of black pepper, and ★1 tbsp water, kneading well. Add the minced cabbage core and divide the entire mixture into 3 equal portions.
- 3
Line the pot with cabbage leaves, top with one portion of the meat mixture, then place eggplant slices on top. Repeat this layering 2 more times, finishing with a layer of cabbage as a lid.
- 4
Pour 500 ml water into the pot with the layered ingredients, add 1 bouillon cube, cover, and simmer over medium heat.
- 5
Melt ★4 tbsp butter in a frying pan, add ★4 tbsp all-purpose flour and stir-fry. Gradually add the broth from the pot while stirring to create a smooth sauce. Add ★4 tbsp tomato ketchup and ★2-3 tbsp sugar to taste.
- 6
Transfer the layered ingredients to a plate and top with 3-4 slices of cheese. Heat in the microwave for 20 seconds to melt the cheese, then pour the sauce from step 5 generously over the top.
- 7
Transfer all the broth to the sauce pan, stirring carefully to avoid lumps while cooking.
- 8
For a rice cooker version, hold down the ingredients with a drop lid while transferring the liquid to the pan, then prepare the sauce for easier cooking.
Nutrition
Per serving- Calories520 kcal
- Protein22 g
- Fat28 g
- Carbs38 g
- Sodium1.8 g
Tips
Adding a small amount of water to the ground meat makes it softer and easier to combine. A 19 cm pot is recommended so the cabbage layers stack neatly. You can also add the cheese while layering the ingredients. This sauce can also be used for sautéed pork or chicken.