Braised Red Cabbage Lasagna with Scampi

by Ling @ 23 Oct 2013
Braised Red Cabbage Lasagna with Scampi Ingredients
1 red cabbage (500g)
50ml red wine
10ml white wine vinegar
1 tbsp sugar
200ml béchamel sauce
30g mozzarella cheese
20g parmesan cheese
Salt and freshly ground black pepper, to taste
8 scampi, sautéed

Cook the red cabbage, red wine, white wine vinegar and sugar over a medium heat in a saucepan to a boil. Reduce heat and braise the red cabbage mixture for about 20 minutes. Remove the braised red cabbage from the saucepan and cut the leaves into circular shape with a round mould.

Place one braised red cabbage leaf onto a baking pan and top with the béchamel sauce, mozzarella cheese and parmesan cheese. Top with another piece of the braised red cabbage leaf. Repeat twice to form three layers of braised red cabbage lasagna. Bake the braised red cabbage lasagna in a pre-heated oven at 180°C until cheese has melted and slightly brown on the top, for about 25 minutes.

Place the red cabbage lasagna onto the centre of each serving plate. Serve with the sautéed scampi.

Serves 4