Cabbage leaves are a great substitute for pasta. It is low carb, easy to prepare, and allergy-friendly. They give you a little bit of crunchy texture in between the layers.
Prep Time: 20 minutes Cook time: 30 minutes
Serves: 3- 4 person
Separate the cabbage leaves and soak them in hot salted water for 15 to 30 mnts & drain.
To prepare the Bechamel: In a pot heat 4 tbsp of olive oil, add flour and whisk until combined. Add the milk, stirring continuously. Cook until thick then add salt & pepper.
To make your filling, heat 2 tbsp of olive oil in a pot, add your onions, carrots and garlic.
Cook for 10 minutes then add the tomatoes and the seasoning, cover and let it cook till moisture evaporates then add the parsley.
Brush your oven dish with olive oil, and start putting
Cut leaves into long squares, place in dish,
Add the carrots mixture, layer up until you have 4 layers or more.
Cover with the béchamel, and top it with grated cheese if you choose to!
Bake in preheated oven to 180 degrees for 30 to 45 minutes (till top gold is golden)
Consume within 2 days for optimal freshness, or freeze for another day.