Friday, March 5, 2021

CABBAGE LASAGNA

 



CABBAGE LASAGNA

I was so happy with how flavorful and good this lasagna turned out.  The key thing is to make sure the cabbage is soft and no longer crunchy.  My husband raved about this lasagna.  It is rich-tasting.  I don’t use a ricotta white sauce; instead I use a white, cheesy sauce and, in my opinion it is different in a very good way! I have always made most of my lasagna meals with a smooth, creamy and rich white sauce, usually with cheese in it, instead of a ricotta cheese sauce.


1 lb cabbage leaves (0.45 kg)

Meat Marinara Sauce:

11/2 lbs ground beef (0.680 kg)

14.5 oz fresh Roma tomatoes, (411 g)

  OR canned diced tomatoes, blended coarsely

5.5 oz can tomato paste (156 mL)

2 tsp minced garlic (10 mL)

11/2 tsp salt (7 mL)

1 tsp black pepper (5 mL)

1 tsp Montreal steak seasoning (5 mL)

1/2 tsp dried basil (2 mL)

1/2 tsp dried parsley (2 mL)

1/2 tsp dried oregano (2 mL)

1/4 tsp crushed red pepper (1 mL)

11/2 cups grated Mozzarella cheese (375 mL)

White Cheese Sauce:

8 oz regular cream cheese (250 g)

2/3 cup low-carb milk, OR cream/water mixture (150 mL)

1/2 cup grated Mozzarella cheese (125 mL)

3 tbsp butter (45 mL)

2 tbsp Parmesan cheese (30 mL)

1/4 tsp salt (1 mL)

 

Preheat the oven to 350°F (180°C). 

In large pot, in boiling water, cook cabbage leaves 15 to 20 minutes, or until very tender.  Drain.  Dry cabbage leaves with a clean tea towel and cut into smaller pieces (this makes it easier to dish up the lasagna later).  Set aside.

Meat Marinara Sauce: In large frying pan, over medium heat, brown ground beef and stir in tomatoes, tomato paste, garlic, salt, pepper, Montreal steak seasoning, basil, parsley, oregano and crushed red pepper.  Simmer about 10 minutes or so. 

White Cheese Sauce: In saucepan, add cream cheese (cut into bits) low-carb milk, OR cream/water mixture, Mozzarella cheese, butter, Parmesan cheese and salt.  Bring to the boil and using a whisk, stir until it is a thick, homogenous sauce. 

Layering the Lasagna:  In deep 9 x 13-inch (23 x 33 cm) dish, spread a small amount of white sauce across the bottom.  Layer with half the cabbage leaves, then half the remaining white sauce, half meat sauce, remaining cabbage leaves, last amount of white sauce, last amount of meat sauce and 11/2 cups (375 mL) grated Mozzarella cheese. Bake 30 minutes, or until bubbly.

Helpful Hints:  I often cut the one end off my Roma tomatoes, wash them, dry them and freeze them in batches of 14.5 oz (411 g), the same weight as a can of diced tomatoes.  Later thaw and use in recipes instead of canned tomatoes. This is much healthier; no preservatives.  If using commercial canned diced tomatoes, reduce steak seasoning by half.

Yield:  9 servings

1 serving

417.3 calories

25.6 g protein

30.9 g fat

1.7 g fiber

8.2 g net carbs


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