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Modified from Protein Power book Lazy Cabbage Lasagna
Date of last review
Tue July 3, 2012
If you are missing lasagna, this casserole comes really close. The cabbage replaces the noodles and the sauce is delicious. I chop the cabbage instead of using the whole leaves. I've changed the recipe to make it easier in my opinion, but you can find the original recipe in the Protein Power book by Eades & Eades.
The sauce seems a bit thick, but the water from the cabbage as it cooks in the oven will thin it out a bit.
1 med./lg. head cabbage, frozen then thawed
1 T. olive oil
2 cloves garlic, pressed
1 small onion, chopped
1 green bell pepper, chopped
1 lb. ground beef
1 (6 oz) can tomato paste
1 (8 oz) can tomato sauce
1 t. dried oregano
2 t. salt
1 t. black pepper
1 c. shredded mozzarella cheese
1/2 c. ricotta or creamed cottage cheese
1/2 c. fresh grated parmesan cheese
How To Prepare:
The reason I said to freeze the cabbage is because it makes the cabbage pliable and you don't need to pre-boil it. I freeze the cabbage when I bring it home from the store. Then, thaw cabbage about 1-2 hours before using. This method is great for Stuffed Cabbage Rolls also.
Chop cabbage into chunks. Heat oil over medium heat in a large skillet. Saute onion, garlic, green pepper until onion is translucent. Add beef and brown thoroughly. Add tomato paste and sauce and seasonings, mix well. Spray a 9 X 13 pan with cooking spray and line bottom with half of the chopped cabbage. Top with half the meat/sauce mixture and then 1/3 of mozzarella and 1/2 of ricotta. Add rest of cabbage, rest of meat/sauce mxture, another 1/3 mozzarella and remaining ricotta. Top with remaining mozzarella and finish by scattering parmesan on top. Bake covered for 30 minutes and uncover and bake for 10 minutes longer. Makes 8-10 servings with about 9 grams carbs per serving.
Number of Servings:
Carbs per serving - include all nutritional information if known: