Start by boiling a whole cabbage & end up with a hearty dinner that's low-carb

Print this recipe
Few things are as satisfying as a freshly baked lasagna with its layers of hearty meat sauce, cheese and herbs baked together until bubbly. The recipe below is my favorite low-carb version. It’s made with cabbage leaves in place of noodles, and it’s so good, I'm positive you won’t even miss the pasta.
Flavorful sauce and filling are the keys to making a low-carb lasagna that will make those eating it forget that noodles are missing. This sauce is simple to make but full of flavorful ground beef, tomatoes, mushrooms, onions, garlic and Italian herbs. The filling is a mixture of ricotta cheese, Parmesan cheese and fresh basil.
Low-carb cabbage lasagna
Servings: 8
Prep Time: 5 mins
Cook Time: 65 mins plus 20-30 mins reset time
Total Time: 90-100 mins
1 large head green cabbage, cored
2 tablespoons olive oil
1 onion, diced
1 cup sliced mushrooms
1 teaspoon crushed red pepper
2 teaspoons Italian seasoning
2-1/2 pounds ground beef
3 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
16 ounces ricotta cheese
1 cup freshly grated Parmesan cheese
1 large egg
Salt and pepper to taste
2 tablespoons chopped fresh basil
1 cup shredded mozzarella cheese
Cooktop Cove
1. Bring a large pot of salted water to a boil. Add the whole (cored) cabbage to the boiling water and cook for 5 minutes.
Cooktop Cove
Drain and let cool. Once the cabbage is cool enough to handle, pull off the leaves and pat them very dry with paper towels.
Cooktop Cove
2. Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until softened, about 5 minutes.
Cooktop Cove
Add the mushrooms and cook, stirring, for about 5 more minutes, until the mushrooms are browned.
Cooktop Cove
3. Add the garlic and crushed red pepper and cook for 30 seconds more. Transfer the vegetable mixture to a bowl.
Cooktop Cove
4. In the same skillet, brown the beef over medium-high heat, stirring and breaking up the meat up with a spatula, until completely browned, about 5 minutes.
Cooktop Cove
5. Drain off any excess grease and stir in the crushed tomatoes, onions and mushrooms, and salt and pepper. Bring to a boil, and reduce the heat to low, cover and simmer for about 20 minutes.
Cooktop Cove
6. While the sauce is cooking, make the ricotta filling. In a medium mixing bowl, combine the ricotta, basil, Parmesan cheese, egg, italian seasoning, salt, and pepper, and stir to mix well.
Cooktop Cove
7. Preheat the oven to 375 degree F.
8. Spoon about half a cup of the meat sauce into a 9-by-13 baking dish.
Cooktop Cove
Cover the bottom of the pan with a layer of cabbage leaves.
Cooktop Cove
Top them with more of the meat sauce.
Cooktop Cove
Spoon about half of the ricotta mixture on top and sprinkle one-third of the mozzarella cheese over that.
Cooktop Cove
9. Top with another layer of cabbage leaves, more sauce, the remaining ricotta mixture and half of the remaining mozzarella. Finish with a layer of cabbage, topped with sauce, and the remaining mozzarella.
Cooktop Cove
10. Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for about 10 minutes more, until the cheese is lightly browned and bubbling.
11. Remove from the oven and let rest for 20 to 30 minutes before serving.
Cooktop Cove
12. Serve warm.
Cooktop Cove
Print this recipe

Searching for your next favorite low-carb snack? Here it is.
September 28   ·  
You can eat these low-carb breakfast muffins on the go, and they're packed full of nutrients to fuel your body.
September 27   ·  
Getting one of your favorite cravings in doesn't mean loading up on carbs!
September 26   ·  
September 15   ·  
Watermelon is quite possibly the tastiest fruit to enjoy during the hot summer months. Unfortunately, getting to that juicy fruit can be a bit of a hassle.
September 1   ·  
Cooking salmon may seem complicated, but this recipe is simple AND tasty.
September 5   ·