• Cabbage5–6 large leaves
• Ground meat (beef & pork blend)300–350g
• Onion1 small
• Eggplant1
• Water500ml
• Cube consommé (bouillon cube)1
• 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

1. 1

   Finely chop the onion and thinly slice the eggplant. Cut the cabbage to fit the size of your pot, and finely chop the core. Cut the eggplant into thirds and divide the cabbage into 4 portions.

2. 2

   Combine the ground meat (300–350g) with the onion, ★salt (1/2 tsp), ★black pepper (a pinch), and ★water (1 tbsp), and knead well. Add the chopped cabbage core and mix to combine. Divide the mixture into 3 equal portions.

3. 3

   Line the bottom of the pot with a layer of cabbage, top with one portion of the meat mixture, then lay eggplant slices on top. Repeat this process 3 times, finishing with a layer of cabbage on top like a lid.

4. 4

   Pour 500ml of water into the pot from step 3, add 1 bouillon cube, cover with a lid, and cook over medium heat.

5. 5

   In a frying pan, melt the ★butter (4 tbsp), then add the ★all-purpose flour (4 tbsp) and stir-fry together. Gradually add all the broth from the pot a little at a time, stirring continuously until smooth. Add the ★tomato ketchup (4 tbsp) and ★sugar (2–3 tbsp), and adjust the seasoning.

6. 6

   Plate the cooked layered cabbage, then top with 3–4 slices of melting cheese. Microwave for 20 seconds to melt the cheese, then pour the tomato cream sauce generously over the top and serve.

Adding a small amount of water to the ground meat helps keep it tender and easy to shape. A pot around 19cm in diameter is recommended so the cabbage layers fit neatly. You can also add the cheese between the layers as you stack. The sauce works great drizzled over sautéed pork or chicken as well.

• Calories450 kcal
• Protein20.7 g
• Fat27.3 g
• Carbs27.3 g
• Sodium1.8 g