This dish I like the most that one can put any vegetables that you have in the house, or those you love. A mandatory component must be the sauce "Bechamel", cheese and Savoy cabbage. The latter is good because it is structure is very delicate and perfect to sandwiching our vegetables with meat. To start with it is necessary to cut the stalk and put in the microwave on the biggest power for 3-4 minutes. This is in order not to bathe with the decoction of the leaves. She disintegrate the leaves. You will only need to cut off bulges in the place where the leaves were attached to the cobs. Leave it to cool, but do enjoy vegetables. I got more fresh kukurusina, but I don't caught my eye and I forgot about it. And tomatoes do not put ( ( ( MS! It would be possible to add mushrooms... and so, and cut all the vegetables that God sent us. On one pan, a little more, fry all vegetables, starting traditionally with onions, then carrots, then everything else. Add salt to taste. The smaller pan fry the minced meat, salt, pepper. I made the stuffing myself with pork and beef. You can take any, would be delicious ... When both ready, mix in the larger pan. Now make the sauce "Bechamel". Take a saucepan and melt there half the butter and quickly fry in it the flour.

Gradually add the milk and RUB all the lumps. When I poured all the milk you need to bring it to a boil. Season with salt and pepper to taste, put a pinch of ground nutmeg and the remnants of butter. If you are still there, clumps, which you could not grind, not to bother with tea strainers, simply punch hand blender will be faster. I did))) Take a baking dish. Better take more, and then I miscalculated and I have in the oven a little of the sauce escaped. Firstly, sorry, secondly, the smoke was in the kitchen quite a bit. Thirdly, (the most unpleasant) have the oven to clean. So, take the form, pour on the bottom a little of the sauce "Bechamel" and spread on the bottom leaves of Savoy cabbage. On sheets put a part of our meat-vegetable mixture.

Pour it on top of the Bechamel sauce and sprinkle with a little grated any cheese. Then lay out entirely with overlapping cabbage leaves and repeat again the same as in the lower layer. So do until then, until we run out of cabbage and stuffing with sauce. You should try to allocate enough for all the layers. The last layer should be cabbage leaves, poured the remnants of the sauce "Bechamel", which should be liberally fill cheese.

Put in a preheated 200 gr. With the oven for 20-30 minutes, until browned top, you can remove and divide into portions.

Served as a separate dish. Very tasty, hearty and delicious.