Healthy cabbage lasagna

Ingredients

• 1 medium head Green Cabbage (Core removed, leaves separated, steam until pliable)
• 1 lb Ground Beef (80% lean, broken into small pieces)
• 8 oz Turkey Chorizo (Removed from casing, crumbled)
• 1 medium Yellow Onion (Finely diced)
• 3 cloves Garlic (Minced)
• 1 tbsp Olive Oil (For sautéing meat)
• 1 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground)
• 1 tsp Italian Seasoning (Optional, adds herb flavor)
• 1 cup Sour Cream (Full‑fat for creaminess)
• 1 cup Cottage Cheese (Low‑fat or regular)
• 2 cups Shredded Mozzarella Cheese (Divided, some for layers, some for topping)
• 0.5 cup Grated Parmesan Cheese (For topping, optional)
• 0.25 tsp Red Pepper Flakes (Optional, for heat)

Instructions

1. Steam Cabbage Leaves

   Bring a few inches of water to a boil in a large pot, place the cabbage leaves in a steamer basket, cover, and steam for 8‑10 minutes until the leaves are pliable but still bright green.

   Time: PT10M

2. Prep Vegetables and Meat

   While the cabbage steams, dice the onion, mince the garlic, and crumble the turkey chorizo. Set aside.

   Time: PT5M

3. Cook Meat Mixture

   Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sauté 2‑3 minutes until translucent. Add ground beef and crumbled turkey chorizo, breaking up with a spoon. Cook until browned, about 8‑10 minutes. Season with salt, pepper, Italian seasoning, and red pepper flakes.

   Time: PT12M

   Temperature: Medium heat

4. Mix Dairy Filling

   In a mixing bowl combine sour cream, cottage cheese, 1 cup of shredded mozzarella, and half of the grated Parmesan. Stir until smooth.

   Time: PT5M

5. Assemble the Lasagna

   Preheat oven to 375°F. Spread a thin layer of the meat sauce on the bottom of the baking dish. Layer steamed cabbage leaves over the sauce, followed by half of the meat mixture, then half of the dairy filling. Repeat layers, ending with a final layer of cabbage, the remaining meat, and the remaining dairy mixture. Top with the remaining 1 cup mozzarella and the rest of the Parmesan.

   Time: PT10M

   Temperature: 375°F

6. Bake

   Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 5‑10 minutes until the cheese is golden brown and the edges are bubbling.

   Time: PT35M

   Temperature: 375°F

7. Rest and Serve

   Allow the lasagna to sit, covered, for 10 minutes. Slice into squares and serve hot.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

12 g

Fat

20 g

Fiber

3 g