Chicken And Cabbage Lasagne

• 1/2 lb Savoy or Napa cabbage, leaves removed (about 1/4 large head)
• 1-2 tsp oil
• 4 None small chicken breasts (about 1/4 lb each)
• 1 None onion
• 3 tbsp butter or margarine
• 1/4 cup flour
• 3 cups vegetable stock
• 3/4 cup heavy cream
• 1 pinch grated nutmeg
• 6 sheets dried lasagne
• 1/4 lb tomatoes, finely chopped (about 1-2 medium)
• 3 tbsp grated Parmesan cheese

1. Blanch the cabbage in boiling water for 2 mins, then drain. Meanwhile, heat the oil in a frying pan and sear the chicken breasts, turning, for about 12 mins, then season. To make the sauce, melt the butter and saute the onions until they are translucent. Add the flour, and stir briskly, then pour in the stock and the cream, continuing to stir. Season, and add the nutmeg.
2. To assemble the lasagne, drizzle a layer of the sauce over the bottom of a greased 8-inch square baking dish, then line with lasagne sheets. Next add a layer of cabbage, then the sauce and another layer of lasagne. Sprinkle on the tomato, then the chicken, then a layer of the cabbage and the sauce. Finish with a final layer of lasagne and sprinkle with the Parmesan cheese. Bake in a preheated oven at 400u0b0F for about 40 mins.

savoy, oil, chicken breasts, onion, butter, flour, vegetable stock, heavy cream, nutmeg, tomatoes, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/16372 (may not work)