Low-Calorie Cabbage Dinner

Start by removing the stem from the cabbage and cutting the leaves into pieces. You can speed up the process by cutting the surface of the cabbage with a knife, similar to a chessboard.

Place the lean minced meat in a non-stick pan and cook until it browns. Add 2 tablespoons of extra virgin olive oil and mix well. Add the chopped onion and diced potatoes to the pan. Mix everything together, cover with a lid, and let it cook over low heat until soft.

Add the diced peppers, tomato paste, salt, chili pepper (if using), and black pepper to the pan. Stir to combine the ingredients.

Add half of the cabbage, mix well, pour in hot water, cover, and let it cook until the cabbage is tender. Then add the remaining cabbage and continue cooking until softened.

In a separate pan, melt the butter and add extra virgin olive oil and flour. Stir until golden brown. Add crushed garlic cloves to the pan, followed by milk. Stir continuously until the sauce thickens. Season the sauce with salt, black pepper, and nutmeg if desired. Let it cook for a few more minutes before turning off the heat.

Grease a glass baking dish with a drizzle of extra virgin olive oil. Spread the minced meat and sautéed cabbage in the baking dish. Pour the béchamel sauce over the top and sprinkle with grated cheese.

Pop the dish into a preheated oven at 200°C and bake until golden brown, usually around 10-15 minutes. Allow it to settle for a moment before serving.

Enjoy!!