Cabbage with Ham in Béchamel Sauce

Main Dishes | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

The sauce can be made with meat broth, replacing half of the milk with it.

Ingredients

White Cabbage - 2 lbs
Butter - 0.9 oz
York Ham - 5.3 oz
Safflower Oil - 2 tablespoons
Wheat Flour - 2 tablespoons
Milk - 17 fl oz
Gruyère cheese - 2.8 oz
Salt - to taste

Step by Step guide

Step 1

Separate the cabbage leaves, trying not to tear them. Remove the stems. Bring salted water to a boil in a large pot, add the cabbage leaves, pressing them down with a spoon, bring back to a boil, cover, and cook for 30 minutes. Then carefully remove the leaves and dry them on paper towels.

Step 2

Finely chop the ham, divide it among the leaves, and roll them up like roulades. Place them in a baking dish in a single layer.

Step 3

Melt the butter with the sunflower oil in a saucepan, stir in the flour, and cook, stirring, for 2 minutes, then slowly pour in the milk, and cook, stirring constantly, for another 10 minutes.

Step 4

Season with salt and pour the sauce over the cabbage roulades. Sprinkle with grated cheese and bake for 10-15 minutes at 392°F until the cheese melts and turns golden. Serve immediately in the same dish.