How to make cabbage lasagna

Ingredients

• 2 pounds Ground Beef (80% lean ground chuck)
• 32 ounces Salsa or Tomato Sauce (Homemade or store‑bought, mild or spicy to taste)
• 1 head Cabbage (Large green cabbage, core removed, leaves separated)
• 1 cup Cottage Cheese (Full‑fat, well‑drained)
• 1 large Egg (Beaten)
• 6 ounces Parmesan Cheese (Finely grated)
• 6 ounces Mozzarella Cheese (Shredded)
• to taste Salt
• to taste Black Pepper
• 1 teaspoon Garlic Powder (Optional)
• 1 teaspoon Onion Powder (Optional)

Instructions

1. Prepare the Cabbage

   Remove the core from the head of cabbage, peel off the outer leaves, then quarter the cabbage and set aside the leaves for later.

   Time: PT5M

2. Boil the Cabbage Leaves

   Bring a large pot of water to a rolling boil. Add the cabbage quarters and cook until the leaves are very soft, about 20‑25 minutes.

   Time: PT22M

   Temperature: boiling

3. Drain and Cool Cabbage

   Drain the softened cabbage in a colander and run under cold water to stop cooking. Let it cool enough to handle.

   Time: PT2M

4. Brown the Ground Beef

   Heat a large skillet over medium‑high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned, about 8 minutes.

   Time: PT8M

   Temperature: medium‑high

5. Drain Excess Fat

   Carefully pour off any excess fat from the skillet, leaving just enough to keep the meat moist.

   Time: PT2M

6. Add Salsa and Simmer

   Stir in the 32 oz of salsa (or tomato sauce), add garlic powder, onion powder, salt and pepper. Reduce heat to medium and simmer until the sauce thickens, about 10 minutes.

   Time: PT10M

   Temperature: medium

7. Mix Cottage Cheese and Egg

   In a mixing bowl, combine the 1 cup cottage cheese with the beaten egg until smooth.

   Time: PT5M

8. Slice Cabbage into Strips

   Take the cooled cabbage quarters and cut the leaves into long strips, similar in size to lasagne noodles.

   Time: PT5M

9. Assemble the Lasagne

   In a casserole dish, spread a thin layer of the meat sauce, then a layer of cabbage strips, followed by half the cottage‑cheese mixture, half the Parmesan, and half the mozzarella. Repeat the layers, ending with a final topping of mozzarella and Parmesan.

   Time: PT10M

10. Bake

    Preheat the oven to 350°F. Cover the casserole with foil and bake for 15 minutes, then remove foil and bake another 5‑5 minutes until the cheese is bubbly and lightly browned.

    Time: PT18M

    Temperature: 350°F

11. Rest and Serve

    Allow the casserole to sit for 5 minutes to set, then slice and serve hot.

    Time: PT5M

Nutrition Facts

Calories

480

Protein

40 g

Carbohydrates

9.5 g

Fat

27 g

Fiber

1 g