Lasagna on Napa Cabbage Leaves
A source of protein and healthy fats, this dish is rich in vitamins and minerals thanks to chicken, beef, and fresh vegetables. The delicate taste of sour cream and the spicy aroma of cilantro make it appetizing and hearty. Perfect for a keto diet and maintaining health.
Rinse the napa cabbage leaves (200 g) and soften the thick ribs with the back of a knife or a meat mallet.
Divide the cabbage leaves, tomatoes (200 g), and sour cream (250 g) into three parts. Divide the minced chicken made from chicken (400 g), minced beef made from beef (400 g), salt (2 g), black pepper (2 g), and cilantro (5 g) into two parts for the layers.
Layer cabbage leaves in a baking dish, then chicken mince, part of the salt and pepper, tomatoes, sour cream, and half of the chopped cilantro. Repeat with the beef layer. Cover with the remaining cabbage leaves, tomatoes, and sour cream.
Bake the lasagna at 180 °C for about 1 hour, until the mince is fully cooked and the top is lightly browned.
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