Keto Cabbage Lasagna

Looking to use some cabbage leaf up or the cat is demanding lasagna while on keto? Swap pasta with cabbage then sprinkle it with love! Like the original!

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As cauliflower makes pizza crust cabbage leaves make sheets of pasta for lasagna. In truth there are various dishes with some sort of cabbage as the separator between layers and none of them called lasagna for it.

True enough this gluten free savoy cabbage casserole has none of the tomato-based sauce as filling so it would be hard to convince anybody about being related to lasagna except of course being layered.

This cabbage leaves layered lasagna though resembles the real deal so closely in terms of taste and texture that if it weren’t for the color, it would be hard to make them apart. The fact that most of the dish is made up of tomato, cheese and ground meat may has something of to do with that though.

The peculiarity of beef is, that it gets edible quite quickly, the ragu AKA Bolognese sauce is best when cooked slowly on low heat for hours. So, if we have the time to invest then prepare ourselves for another marathon session in the kitchen for a perfect lasagna filling.

But if we suspect that our oversized orange cat will eat up the whole batch without appreciation or we are at the brink of family rebellion because the dinner is already late, strive for speed. A belly full of lasagna will always put smile on the faces.

Ingredients

• 10 pieces / 300g Cabbage leaves (whole)
• 7 slices / 100g Bacon or pancetta (diced)
• 2 medium / 250g Onion (diced)
• 2 medium / 125g Carrot (diced)
• 3 stalks / 125g Celery (diced)
• 2 lb / 1000g Ground meat
• ½  cup / 125g Water or white wine
• 3 cups / 800g Tomato puree
• 1 teaspoon / 5g Salt
• 1 teaspoon / 3g Black pepper (whole)
• ½  cup / 125g Milk
• 2 cups / 500g Ricotta cheese
• Herbs of choice:
  • Oregano
  • Basil
  • Parsley
• 1lb / 500 Mozzarella (sliced)

How to make Keto cabbage lasagana

Preparation

1. Remove the core of the cabbage. It’s not absolutely necessary but it will ease our job later on.
2. Place the rinsed whole cabbage head into hot water.
3. Cook it until the leaves are easily come off for about 3-10 minutes. Take it out and let it cool or cool it down in cold water.
4. Cut the Bacon or pancetta or any other type of pork that we can use as lardon. We can substitute it with a tablespoon of fat or cooking oil, as well. No harm would be done.
5. Place them into a frying pan and preferably on low to medium heat render the fat out.
6.  Add onion, carrot and celery then saute with the bacon on high heat for about 5 minutes until the onion gets a slight translucent/glassy look.
7. Add the ground meat. Mix it well with the vegetables then cook it for 10-15 minutes while stirring it often until all the bigger chunks are falling into smaller pieces. At this point the beef should lose all its pinkness and it’s browned properly.
8. Add the water or wine, tomatoes, salt, black pepper and milk. Mix it well together, put the lid on and simmer it for 4 hours on low heat, stirring occasionally. For more detailed instructions for the filling check out how to make Bolognese sauce a.k.a Ragu. If our patience is wearing thin then use pureed tomato and cook it only for about 30 minutes before getting it ready for layering.
9. Mix finely cut oregano, basil or herbs of choice with the ricotta cheese in a bowl.

Assembly

1. Remove the cabbage leaves.
2. Spread some sauce on the bottom of a casserole dish.
3. Place the first layer of cabbage on the sauce.
4. Spread some ricotta cheese on the cabbage leaves evenly. We will need the cheese for 3-4 layers depending on the size of the dish.
5. Place the mozzarella slices on top of ricotta cheese.
6. Ladle tomato sauce on top and spread it evenly out.
7. Continue with the layers until the top of the casserole dish has been reached. The top should only have cheese.
8. Place it in a 390°F / 200°C oven until the top of the cheese gets a golden brown color for about 30 minutes. Let it cool and settle the flavors before serving.

Enjoy!

There are more to cabbage than just laying it between ground pork and cheese.  Try them out all:

• Sauerkraut and Pork Recipe
• Stuffed Cabbage Roll Recipes
• Cabbage Stew
• Cabbage Soup Recipe
• Egg Roll Bowl Recipe

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Cabbage Lasagna Recipe

Looking to use some cabbage leaf up or the cat is demanding lasagna while on keto? Swap pasta with cabbage then sprinkle it with love! Like the original!

Course Low Carb Meal, Main Course, Meal

Cuisine Gluten free, Keto, Low carb recipe, Sugar free recipe

Prep Time 45 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 30 minutes minutes

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Ingredients

• ▢ 10 pieces Cabbage leaves only about 10 leaves needed
• ▢ 7 slices Bacon or pancetta diced
• ▢ 2 medium Onion diced
• ▢ 2 medium Carrot diced
• ▢ 3 stalks Celery diced
• ▢ 2 lb Ground meat
• ▢ ½ cup Water or white wine
• ▢ 3 cups omato puree
• ▢ 1 teaspoon Salt
• ▢ 1 teaspoon Black pepper ground
• ▢ ½ cup Milk
• ▢ 2 cups Ricotta cheese

Herbs of choice

• ▢ Oregano
• ▢ Basil
• ▢ Parsley
• ▢ 1 lb Mozarella sliced

US CustomaryMetric

Instructions

Preparation

• Remove the core of the cabbage. It’s not absolutely necessary but it will ease our job later on.
  
• Place the rinsed whole cabbage head into hot water.
  
• Cook it until the leaves are easily come off for about 3-10 minutes. Take it out and let it cool or cool it down in cold water.
  
• Cut the Bacon or pancetta or any other type of pork that we can use as lardon. We can substitute it with a tablespoon of fat or cooking oil, as well. No harm would be done.
  
• Place them into a frying pan and preferably on low to medium heat render the fat out.
  
•  Add onion, carrot and celery then saute with the bacon on high heat for about 5 minutes until the onion gets a slight translucent/glassy look.
  
• Add the ground meat. Mix it well with the vegetables then cook it for 10-15 minutes while stirring it often until all the bigger chunks are falling into smaller pieces. At this point the beef should lose all its pinkness and it’s browned properly.
  
• Add the water or wine, tomatoes, salt, black pepper and milk.

  Mix it well together, put the lid on and simmer it for 4 hours on low heat, stirring occasionally. For more detailed instructions for the filling check out how to make Bolognese sauce a.k.a Ragout

  If our patience is wearing thin then use pureed tomato and cook it only for about 30 minutes before getting it ready for layering.
  
• Mix finely cut oregano, basil or herbs of choice with the ricotta cheese in a bowl.
  

Assembly

• Remove the cabbage leaves.
  
• Spread some sauce on the bottom of a casserole dish.
  
• Place the first layer of cabbage on the sauce.
  
• Spread some ricotta cheese on the cabbage leaves evenly. We will need the cheese for 3-4 layers depending on the size of the dish.
  
• Place the mozarella slices on top of ricotta cheese.
  
• Ladle tomato sauce on top and spread it evenly out.
  
• Continue with the layers until the top of the casserole dish has been reached. The top should only have cheese.
  
• Place it in a 390°F / 200°C oven until the top of the cheese gets a golden brown color for about 30 minutes. If in a hurry just place it under the broiler at maximum temperature and take it out once the golden brown spots appear.

  Let it cool and settle the flavors before serving.
  

Nutrition

Serving: 100g | Calories: 111kcal (6%) | Carbohydrates: 6g (2%) | Protein: 9g (19%) | Fat: 6g (9%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 17mg (6%) | Sodium: 280mg (12%) | Potassium: 203mg (6%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 847IU (17%) | Vitamin C: 3mg (4%) | Calcium: 105mg (10%) | Iron: 2mg (11%)

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