Esslingen Cabbage Lasagna

first of all, prepare the filling of the lasagna. For this, peel the shallots and cut them into small pieces. In a saucepan, melt the butter and sauté the shallots until translucent. Then add the flour, cook briefly and extinguish with the milk. Allow the sauce to boil while stirring and simmer gently. Stir a few times. Then season with freshly grated nutmeg, salt, pepper and grained vegetable soup and cool.

Place the two types of cabbage separately in a sieve and squeeze well.

Then pre-cook the lasagne sheets according to the package instructions and quench. Preheat the oven to 180 °C.

Now grease the gratin dish with butter and form three pastry sheets on the bottom. Spread half of the red cabbage evenly over it and form a third of the sauce over it. Sprinkle half of the Emmentaler on top and layer the next three pastry sheets. Now fill in the sauerkraut, sprinkle the breadcrumbs on top and also cover with part of the sauce. Following the next pasta layer, again add the red cabbage, sauce and cheese and evenly spread the last three pasta plates on top.

Before baking, mix the crème fraîche with the egg yolk and brush the surface. Bake the lasagna for about 40 minutes on the middle shelf of the oven, top and bottom heat, cut into pieces and serve hot.

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