Meal Prepping~high Protein Low Carb Cabbage Lasagna
MEAL PREPPING~HIGH PROTEIN LOW CARB CABBAGE LASAGNA 🥬 is a easy American recipe that serves 3. 350 calories per serving. Recipe by Patti Jepson-Snyder on YouTube.
Prep: 45 min | Cook: 30 min | Total: 1 hr 30 min
Cost: $13.34 total, $4.45 per serving
Ingredients
- 1 head Green Cabbage (outer leaves removed, core trimmed, leaves separated)
- 1 lb Ground Beef (80‑90% lean)
- 1 medium Zucchini (diced)
- 1 medium Bell Pepper (any color, diced)
- 1 cup Cottage Cheese (low‑fat)
- 1 large Egg (beaten)
- 1 tablespoon Fresh Cilantro (chopped)
- 1 teaspoon Dried Oregano
- 1 cup Pizza Sauce (low‑sugar, any brand)
- 1 cup Shredded Mozzarella Cheese (part‑skim)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 0.25 teaspoon Garlic Salt
- pinch Red Pepper Flakes (optional for heat)
Instructions
Prepare the Cabbage
Remove the outer leaves of the cabbage, cut off the core, and separate the leaves. Trim any tough veins and set aside about 8 large leaves for the lasagna.
Time: PT5M
Boil the Cabbage Leaves
Bring a medium saucepan of salted water to a boil. Add the cabbage leaves and cook 8‑10 minutes, or until they are pliable but still slightly firm. Drain and pat dry with paper towels.
Time: PT10M
Temperature: Boiling
Cook the Ground Beef
Heat a skillet over medium‑high heat. Add the ground beef, breaking it up with a spoon. Season with salt, black pepper, garlic salt, and a pinch of red pepper flakes. Cook 8‑10 minutes until browned.
Time: PT10M
Prepare the Cottage Cheese Mixture
In a mixing bowl combine 1 cup cottage cheese, 1 beaten egg, 1 tbsp chopped cilantro, and 1 tsp dried oregano. Mix until smooth.
Time: PT3M
Preheat the Oven
Set the oven to 350°F (175°C) and allow it to preheat while you finish assembling.
Time: PT5M
Temperature: 350°F
Assemble the Lasagna
In the baking dish, layer the boiled cabbage leaves to cover the bottom. Spread half of the cottage cheese mixture, then half of the cooked beef, followed by half of the diced zucchini and bell pepper. Spoon half of the pizza sauce over the vegetables. Repeat the layers, ending with a final layer of cabbage, sauce, and shredded mozzarella on top.
Time: PT10M
Bake
Place the assembled lasagna in the preheated oven and bake for 30 minutes, or until the cheese is melted and lightly golden.
Time: PT30M
Temperature: 350°F
Rest and Serve
Remove the lasagna from the oven and let it rest 5 minutes before slicing. Serve warm.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 10 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: High protein, Low carb, Gluten free, Keto friendly
Allergens: Dairy, Egg, Beef
Ingredient Substitutions
- Instead of Green Cabbage: Napa cabbage, collard greens
- Instead of Ground Beef: Ground turkey, ground chicken
- Instead of Zucchini: Yellow squash
- Instead of Bell Pepper: Roasted red pepper
- Instead of Cottage Cheese: Ricotta cheese
- Instead of Egg: Egg white
- Instead of Fresh Cilantro: Fresh parsley
- Instead of Dried Oregano: Italian seasoning
- Instead of Pizza Sauce: Marinara sauce
- Instead of Shredded Mozzarella Cheese: Shredded cheddar, Provolone
- Instead of Garlic Salt: Garlic powder + salt
- Instead of Red Pepper Flakes: Hot sauce
Equipment Needed
- Medium Saucepan
- Skillet or Frying Pan
- Baking Dish
- Mixing Bowl
- Chef's Knife
- Cutting Board
- Wooden Spoon or Spatula
- Measuring Cups and Spoons
- Oven
Critical Steps — Do Not Skip
- Boiling the cabbage until pliable but not mushy
- Draining excess fat from the cooked ground beef
- Ensuring the lasagna rests before cutting
Chef Tips from the Video
- Use a sharp knife to slice the cabbage; a dull knife can tear the leaves.
- Add a splash of olive oil to the skillet when browning the beef for extra flavor.
- For extra zing, stir a teaspoon of fresh lemon zest into the cottage cheese mixture.
Troubleshooting
Cabbage layers are watery and the lasagna becomes soggy.
After boiling, press the leaves with paper towels or a clean kitchen cloth to remove excess moisture before layering.
Ground beef is undercooked.
Ensure the beef reaches an internal temperature of 160°F (71°C) and drain any remaining liquid before adding to the dish.
Top cheese does not brown.
Broil for 2‑3 minutes at the end of baking, watching closely to avoid burning.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Assemble the lasagna a day ahead, cover, and refrigerate; bake fresh the next day.
- Portion into individual containers for quick reheating.
Frequently Asked Questions
What is the cultural significance and history of cabbage lasagna in American low‑carb cuisine?
Cabbage lasagna is a modern adaptation that emerged from the low‑carb and keto movements in the United States. It replaces traditional wheat noodles with nutrient‑dense cabbage leaves, offering a vegetable‑forward, gluten‑free alternative while keeping the comforting layered structure of classic Italian lasagna.
What are the traditional regional variations of cabbage‑based lasagna in American cuisine?
In the U.S., variations include using Napa cabbage for a milder flavor, adding ricotta instead of cottage cheese, or swapping beef for ground turkey. Some cooks incorporate spicy Italian sausage or add mushrooms for extra umami, reflecting regional taste preferences.
How is cabbage lasagna traditionally served in low‑carb American meals?
It is typically served hot as a main course, often accompanied by a simple green salad or steamed broccoli. Because it’s low in carbs, it pairs well with other keto‑friendly sides like cauliflower rice or avocado slices.
What occasions or celebrations is cabbage lasagna commonly associated with in the United States?
Cabbage lasagna is popular for meal‑prepping, family weeknight dinners, and low‑carb potlucks. Its hearty nature also makes it a satisfying option for holiday gatherings where guests are following keto or gluten‑free diets.
What authentic ingredients are essential for a high‑protein low‑carb cabbage lasagna versus acceptable substitutes?
Key ingredients are cabbage leaves, lean ground beef, cottage cheese (or ricotta), an egg for binding, and a low‑sugar tomato‑based sauce. Substitutes can include ground turkey, Greek yogurt instead of cottage cheese, or a sugar‑free marinara sauce.
What other low‑carb American dishes pair well with cabbage lasagna?
Great pairings are roasted Brussels sprouts, garlic‑sautéed green beans, a crisp cucumber‑dill salad, or a side of cauliflower mash. These keep the meal low in carbs while adding texture and flavor contrast.
How has cabbage lasagna evolved over time in the low‑carb community?
Initially, home cooks used raw cabbage leaves, which could be tough. Over time, the technique of briefly boiling or steaming the leaves became standard, improving texture. Modern recipes also incorporate higher‑protein dairy like cottage cheese and add herbs for flavor depth.
What are the most common mistakes to avoid when making cabbage lasagna?
Common errors include over‑boiling the cabbage (making it mushy), not draining the cooked ground beef (causing excess grease), and skipping the resting time, which leads to sloppy slices. Properly squeezing moisture from the leaves is crucial.
Why does this cabbage lasagna recipe use cottage cheese and an egg instead of ricotta?
Cottage cheese provides a higher protein content and a lighter texture, while the egg acts as a binder that helps the filling set during baking. This combination aligns with the high‑protein, low‑carb goals of the recipe.
What does the YouTube channel Patti Jepson‑Snyder specialize in?
The YouTube channel Patti Jepson‑Snyder focuses on practical, high‑protein, low‑carb meal‑prep ideas for everyday home cooks, often sharing grocery hauls, budget tips, and simple recipes that support weight‑loss and healthy lifestyle goals.
How does the YouTube channel Patti Jepson‑Snyder's approach to low‑carb cooking differ from other health‑focused channels?
Patti Jepson‑Snyder emphasizes real‑world grocery budgeting (staying under $100 per week) and uses readily available supermarket ingredients rather than specialty items. Her videos are informal, focusing on personal experimentation and honest feedback rather than polished culinary perfection.
Last updated: September 2, 2026
