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1 pound lean ground beef
1/2 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced celery
4 ounces canned mushrooms
2 teaspoons dried italian seasoning
2 teaspoons garlic powder
1/2 teaspoon black pepper
1 teaspoon salt -- all seasonings are to taste
14 ounces canned tomatoes -- *see Note
8 ounces tomato sauce
2 ounces tomato paste
12 each cabbage leaves -- Napa cabbage
2 cups italian cheese blend
8 ounces cottage cheese
How To Prepare:
Bring a pot of salted water to a boil. Drop in cabbage leaves and blanch for 1 minute. Drain well and pat dry and flat.
*Drain canned tomatoes, but save the liquid. Puree 1/2 the tomatoes with the tomato paste.
Brown ground beef with the onions, celery, peppers and mushrooms.
Add the remaining sauce ingredients, bring to a simmer and cook 5 minutes. Taste for seasoning and adjust as needed.
Spoon a thin layer of sauce into the bottom of a 10x10x3" cake pan(or about that size). Layer 6 cabbage leaves to completely cover the bottom, then spoon about 1/2 of the sauce over the leaves. Drop 1/2 the cottage cheese by spoonfulls over the sauce, then sprinkle on 1/2 of the shreded cheese. Repeat the layer -cabbage, sauce, remaining cottage cheese and shreded cheese.
Preheat oven to 350f and place pan in oven uncovered. Cook about 20-25 minutes or until cheese in melted and sauce is bubbly. Let sit 10 minutes or until it firms up a bit then cut and serve.
Nutritional info based on 6 servings:
Per serving: 296 Calories (kcal); 17g Total Fat; (50% calories from fat); 22g Protein; 16g Carbohydrate; 4g fiber; 60mg Cholesterol; 1061mg Sodium
Number of Servings:
6 but you may get 8
Carbs per serving - include all nutritional information if known: