How to make Cabbage Lasagna, Low Carb and delicious

Ingredients

• 2 lb Ground Beef (lean (80/20) preferred, trimmed of excess fat)
• 2 500 g jar Marinara Sauce (no added sugar, Italian style)
• 1 head Green Cabbage (large, fresh, outer leaves removed)
• 1 Egg (large, room temperature)
• 6 oz Shredded Mozzarella Cheese (divided – 4 oz for layers, 2 oz reserved for topping)
• 6 oz Shredded Parmesan Cheese (freshly grated if possible)
• 1 cup Greek Yogurt (full‑fat, thick; can substitute cottage cheese)
• to taste Salt
• to taste Black Pepper
• 1 spray Non‑Stick Cooking Spray (for greasing the baking dish)

Instructions

1. Prepare the Cabbage

   Remove the outer loose leaves, wash the head under cold water, and trim the hard core from each quarter.

   Time: PT5M

2. Blanch the Cabbage

   Bring a large pot of salted water to a boil, add the cabbage quarters and cook 10‑15 minutes, or until a fork easily pierces the leaves.

   Time: PT12M

   Temperature: 212°F

3. Drain and Cool

   Transfer the cabbage to a colander, let it sit for a few minutes, then gently blot with paper towels to remove excess moisture.

   Time: PT5M

4. Brown the Ground Beef

   In a medium‑large saucepan over medium heat, crumble the ground beef and cook until fully browned, breaking it up as it cooks. Drain off any excess grease.

   Time: PT7M

   Temperature: Medium

5. Add Marinara and Simmer

   Stir in the two 500 g jars of marinara sauce, bring to a gentle simmer, and cook 15 minutes until the sauce thickens and reduces slightly.

   Time: PT15M

   Temperature: Low Simmer

6. Preheat the Oven

   Preheat the oven to 375°F (190°C). If using a fan‑forced oven, set to 180°C.

   Time: PT10M

   Temperature: 375°F

7. Make the Cheese Mixture

   In a large mixing bowl combine 4 oz shredded mozzarella, all 6 oz parmesan, 1 cup Greek yogurt, and the egg. Season with salt and pepper, then stir until smooth.

   Time: PT5M

8. Slice Cabbage into Noodles

   When the cabbage is cool enough to handle, slice each quarter lengthwise into thin, lasagna‑sized strips. If the strips stick, gently separate them with your fingers.

   Time: PT5M

9. Assemble the Lasagna

   Spray the 9×13‑inch baking dish with non‑stick spray. Layer half of the cabbage strips, then half of the meat sauce, followed by half of the cheese mixture. Repeat with the remaining cabbage, sauce, and cheese. Sprinkle the reserved 2 oz mozzarella on top.

   Time: PT8M

10. Bake

    Place the assembled dish in the preheated oven and bake 15‑20 minutes, until the top is golden and the casserole is bubbling throughout.

    Time: PT18M

    Temperature: 375°F

11. Rest and Serve

    Remove from the oven and let the lasagna rest 5‑10 minutes before cutting. This allows the layers to set and makes serving easier.

    Time: PT7M

Nutrition Facts

Calories

870

Protein

45 g

Carbohydrates

30 g

Fat

55 g

Fiber

5 g

Ingredient Substitutions

• Instead of Ground Beef: ground turkey, ground chicken
• Instead of Marinara Sauce: store‑bought spaghetti sauce, homemade tomato sauce
• Instead of Green Cabbage: savoy cabbage, collard greens (for a different texture)
• Instead of Egg: 1 tbsp flaxseed meal + 3 tbsp water (vegan), 1 tbsp chia seed gel
• Instead of Shredded Mozzarella Cheese: shredded low‑moisture mozzarella, provolone
• Instead of Shredded Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of Greek Yogurt: cottage cheese, ricotta cheese
• Instead of Salt: kosher salt, sea salt
• Instead of Black Pepper: white pepper
• Instead of Non‑Stick Cooking Spray: olive oil brushed with a pastry brush

Equipment Needed

• Large Pot
• Medium to Large Saucepan
• Colander
• Mixing Bowl
• 9x13‑Inch Baking Dish
• Chef’s Knife
• Cutting Board
• Measuring Cups / Spoons

Critical Steps — Do Not Skip

• Blanch cabbage until fork‑tender but not mushy.
• Drain and thoroughly blot cabbage to avoid excess moisture.
• Simmer the meat sauce until it thickens; a watery sauce will make the lasagna soggy.
• Combine the cheese mixture until smooth to ensure even distribution.
• Bake until bubbling and golden; under‑baking leaves a raw texture.

Chef Tips from the Video

• Use a fan‑forced oven at 180°C for more even heat distribution.
• For extra flavor, add a pinch of dried oregano or basil to the meat sauce.
• If you prefer a creamier texture, substitute half of the Greek yogurt with ricotta.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover tightly and store for 3‑4 days.

Freezer: Wrap individual portions in foil and place in a freezer‑safe bag; freeze up to 2 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Prepare the meat sauce a day ahead and refrigerate; reheat before assembling.
• Blanched cabbage can be stored in a sealed container in the fridge for up to 24 hours.
• Assemble the lasagna, cover tightly, and refrigerate; bake directly from the fridge, adding a few extra minutes.

Frequently Asked Questions