Moussaka with fresh cabbage

Submitted by enr on 23 Aug 2011
1 cabbage (2 - 2.5 kg)
400 g beef
100 g tomatoes (maybe canned)
1 pepper
savory, black pepper and salt
2 Eggs
1 large tbsp flour
2 milk or 1 cup yogurt and 1 cup water
1 tbsp sunflower oil
Moussaka with fresh cabbage
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Cut the cabbage into small pieces, sprinkle it with 1/2 tsp salt and rub it (crush) hands. Heating the fat and put green to choke him add 1 cup water. In a bowl put the minced meat, add the grated tomatoes, grated or finely chopped pepper and stir. In a pan put a little oil and fry the minced meat. Once the cabbage is tender add the minced meat, add spices, trying to salt and if necessary add to taste (if you want you can add paprika for color), stir and pour into a baking dish, topping 1 cup water if the water has evaporated in the stifling and put to bake at 200 C in the oven. Prepare your boiled dressing by mixing all the ingredients and put them on the fire to thicken as cream. As moussaka is baked, pour the topping and dopichate. * I want to clarify that this necessarily moussaka is made with ground beef, pig or mixture is not so tasty, but who wants can try. Matter of taste.
1 user
23 Aug 2011


This will give it a try in the near future.

Very tasty moussaka. I might zapekoh in the halogen oven and became great.

I'm glad you Harras, but if you said for how long and at what temperature and which grill dropped it in the halogen oven, because I have and other consumer can be informed. I decided the next time I make her there ..

Today prepared moussaka again summarily-choked his cabbage in the pressure cooker for 25 min. And because I put plenty of water, it pretsedih in kevgira, mingling it with mince and finished it too zapekoh in the halogen oven, in aluminum Lower grill pan for 20 minutes at 240 degrees. Then I poured with topping and another 10 minutes at 240 degrees (if you get it toasted crust then easily removed)