Cabbage lasagna! You gotta try this. @JamerrillStewart
Cabbage lasagna! You gotta try this. @JamerrillStewart is a easy American recipe that serves 4. 350 calories per serving. Recipe by Aixa Acevedo on YouTube.
Prep: 35 min | Cook: 30 min | Total: 1 hr 15 min
Cost: $19.45 total, $4.86 per serving
Ingredients
- 1 head Green Cabbage (Large, fresh; leaves separated and blanched)
- 1 pound Ground Beef (85% lean, seasoned with salt and pepper)
- 24 ounces Store‑Bought Marinara Sauce (No‑added‑sugar variety preferred)
- 1 cup Cottage Cheese (Full‑fat, can be blended for smoother texture)
- 1/2 cup Shredded Cheddar Cheese (Sharp, mixed into cottage cheese layer)
- 1 cup Mozzarella Cheese (Shredded, for topping)
- 1/4 cup Parmesan Cheese (Finely grated, for topping)
- 2 tablespoons Olive Oil (For sautéing meat)
- 1 teaspoon Salt (Season meat and cabbage water)
- 1/2 teaspoon Black Pepper (Freshly ground)
Instructions
Prepare Cabbage Leaves
Remove the core, separate large outer leaves, and trim the thick rib. Bring a large pot of salted water to a boil, add the leaves and blanch for 2‑3 minutes until pliable. Transfer to a colander and rinse under cold water to stop cooking.
Time: PT5M
Cook Ground Beef
Heat olive oil in a skillet over medium‑high heat. Add ground beef, season with salt and pepper, and break it up with a wooden spoon. Cook until browned and no longer pink, about 8‑10 minutes. Drain any excess fat.
Time: PT10M
Mix Cottage Cheese Layer
In a mixing bowl combine cottage cheese with shredded cheddar, a pinch of salt, and a dash of pepper. Stir until evenly mixed; blend briefly if you prefer a smoother texture.
Time: PT5M
Assemble the Lasagna
Spread 1/3 of the marinara sauce on the bottom of the baking dish. Layer with enough cabbage leaves to cover the sauce, then add half of the cooked ground beef, followed by half of the cottage‑cheese mixture. Repeat the layers once more, ending with a final layer of sauce on top.
Time: PT10M
Add Cheese Topping
Sprinkle shredded mozzarella evenly over the top, then finish with grated parmesan.
Time: PT2M
Bake
Preheat the oven to 375°F (190°C). Cover the dish with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, or until the cheese is golden brown and the sauce is bubbling.
Time: PT30M
Temperature: 375°F
Rest and Serve
Remove the lasagna from the oven and let it rest for 10 minutes before slicing. This allows the layers to set and makes serving easier.
Time: PT10M
Nutrition Facts
- Calories
- 350
- Protein
- 30g
- Carbohydrates
- 10g
- Fat
- 20g
- Fiber
- 3g
Dietary info: Gluten‑Free, Low‑Carb, Keto‑Friendly, High‑Protein
Allergens: Dairy, Beef
Ingredient Substitutions
- Instead of Green Cabbage: Napa cabbage, Swiss chard leaves
- Instead of Ground Beef: Ground turkey, ground chicken
- Instead of Store‑Bought Marinara Sauce: Homemade tomato sauce, Low‑carb pizza sauce
- Instead of Cottage Cheese: Ricotta cheese, Greek yogurt (drained)
- Instead of Shredded Cheddar Cheese: Monterey Jack, Colby
- Instead of Mozzarella Cheese: Provolone, Low‑moisture mozzarella
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Olive Oil: Avocado oil, Canola oil
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Large Pot
- Colander
- Skillet
- Mixing Bowl
- Baking Dish
- Wooden Spoon
- Cheese Grater
- Oven
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Blanch cabbage leaves until pliable to prevent tearing
- Cook ground beef until fully browned for food safety
- Bake uncovered for the final 10 minutes to achieve a golden, bubbly top
Chef Tips from the Video
- Use a sharp knife to trim the thick rib of the cabbage leaf for easier rolling
- Blend the cottage cheese with a hand mixer for a smoother texture that mimics ricotta
- Add a pinch of dried oregano to the marinara for extra Italian flavor
Troubleshooting
Cabbage leaves release too much water, making the lasagna soggy.
After blanching, pat the leaves dry with paper towels and optionally sprinkle lightly with salt, then let sit for 5 minutes before assembling.
Cheese does not melt or brown.
Make sure the oven is fully preheated and bake uncovered for the last 10 minutes; you can also place the dish under the broiler for 1‑2 minutes, watching closely.
Meat is undercooked.
Cook the ground beef until no pink remains and the internal temperature reaches 160°F; drain excess fat before adding to the layers.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap tightly with foil and freeze for up to 2 months. Thaw overnight before reheating.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- Assemble the lasagna up to step 5, cover tightly, and refrigerate for up to 24 hours before baking
- Freeze the unbaked lasagna for up to 2 months; bake from frozen adding 10‑15 minutes to the bake time
Frequently Asked Questions
What is the cultural significance and history of low carb cabbage lasagna in American low‑carb cuisine?
Low carb cabbage lasagna is a modern adaptation of traditional Italian lasagna, created to fit American low‑carb and keto diets. It replaces high‑carb pasta sheets with nutrient‑dense cabbage, allowing those following carbohydrate‑restricted eating plans to enjoy a familiar comfort food.
What are the traditional regional variations of cabbage‑based lasagna in American low‑carb cooking?
While the classic version uses green cabbage, some low‑carb cooks substitute Napa cabbage or Swiss chard for a milder flavor. Others add spinach or zucchini layers for extra vegetables, but the core concept of using leafy greens instead of noodles remains consistent.
How is low carb cabbage lasagna traditionally served in American keto households?
It is typically served hot, sliced like traditional lasagna, often accompanied by a simple green salad or roasted low‑carb vegetables. Some families garnish with fresh basil or a drizzle of olive oil for added freshness.
What occasions or celebrations is low carb cabbage lasagna traditionally associated with in American low‑carb culture?
Because it mimics a classic comfort dish, it appears at family gatherings, holiday meals, and pot‑lucks where low‑carb or keto participants are present. Its hearty nature makes it a popular main‑course for weekend dinners.
What other American low‑carb dishes pair well with low carb cabbage lasagna?
Pairs nicely with roasted cauliflower, garlic‑sautéed green beans, or a crisp Caesar salad made with low‑carb dressing. A side of avocado‑lime slaw also complements the richness of the lasagna.
What are the authentic traditional ingredients for low carb cabbage lasagna versus acceptable substitutes?
Authentic ingredients include green cabbage leaves, ground beef, store‑bought marinara (no added sugar), cottage cheese, shredded mozzarella, and parmesan. Acceptable substitutes are ground turkey for beef, Napa cabbage for green cabbage, ricotta or Greek yogurt for cottage cheese, and low‑moisture mozzarella for regular mozzarella.
What are the most common mistakes to avoid when making low carb cabbage lasagna?
Common errors include over‑blanching cabbage so it becomes mushy, under‑cooking the meat, and not drying the leaves, which leads to a watery lasagna. Also, skipping the uncovered baking step can prevent the cheese from browning.
Why does this low carb cabbage lasagna recipe use cottage cheese instead of ricotta?
Cottage cheese provides a higher protein content and is more affordable, while still delivering a creamy texture. Blending it smooths out the curds, creating a ricotta‑like consistency without the extra fat.
Can I make low carb cabbage lasagna ahead of time and how should I store it?
Yes. Assemble the lasagna through the cheese‑topping step, cover tightly, and refrigerate for up to 24 hours before baking. For longer storage, freeze the unbaked casserole; thaw overnight and bake directly, adding 10‑15 minutes to the bake time.
What texture and appearance should I look for when making low carb cabbage lasagna?
The cabbage layers should be tender yet still hold their shape, the meat should be fully browned, and the top cheese should be golden‑brown with bubbling sauce peeking through. The slices should hold together without excessive moisture.
What does the YouTube channel Aixa Acevedo specialize in?
The YouTube channel Aixa Acevedo focuses on quick, healthy, and low‑carb home cooking tutorials, often adapting classic comfort foods into lighter versions that fit modern dietary preferences.
How does the YouTube channel Aixa Acevedo's approach to low‑carb cooking differ from other health‑focused cooking channels?
Aixa Acevedo emphasizes simplicity and minimal ingredient swaps, using readily available grocery items and straightforward techniques. Unlike some channels that rely on specialty products, she demonstrates how to transform everyday foods like cabbage into low‑carb staples.
Last updated: September 3, 2026
