recipe

Cabbage Lasagna: the healthy, tasty lasagna recipe made with cabbage

Total time: 100 Min
Difficulty: Low
Serves: 6 people
By Cookist
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Think of humble pantry vegetables and carrots and potatoes might come to mind. But oftentimes, cabbage is overlooked. Cabbage is a hero in the kitchen! They’re available all year round, they’re super affordable, and they’re high in nutrients! This Low-Carb Cabbage Lasagna is a satisfying way to use a cheap head of cabbage instead of pasta sheets.

It’s an easy, healthy, keto, low-carb lasagna recipe that will be a definite crowd pleaser. It combines all the yummy flavors and texture of stuffed cabbage rolls with a lot less time and effort! It’s healthy and so much easier to make than zucchini lasagna. You’ll love this dinner recipe!

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Cabbage Lasagna Ingredients

Cabbage – use a medium-sized green cabbage head; don’t use red, as it will change color during the cooking process.

Meat – use ground beef, sausage meat, or ground turkey.

Vegetables – in this recipe, onion and carrot is used, but you could also add celery.

Rice – this makes the dish more filling; use white rice.

Breadcrumbs – this binds the filling together; use homemade or store-bought.

How To Make Cabbage Lasagna

This is such a low-effort recipe! Simply parboil the cabbage leaves and lay them in a baking pan. Fill with a mixture of rice, ground beef, and spices. Top with more cabbage leaves and an egg custard, and bake!

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Can You Make Vegetarian Cabbage Lasagna? 

Yes! Leave out the meat, and use sautéed mushrooms instead.

Cabbage Lasagna Variations

Add cheese – add a stretchy cheese like Swiss or Monterey jack, or use cream cheese or ricotta for creaminess.

Add more veggies – to make it more nutritious, add eggplants, squash, broccoli, cauliflower, or spinach.

You can also make the Cabbage Lasagna in a cast iron skillet.

Tips For Low-Carb Cabbage Lasagna

If using high-moisture vegetables (like spinach, mushrooms, or zucchini), cook them first and squeeze out extra moisture.

For added flavor, add salt to the boiling water when cooking the cabbage leaves. You can also use beef or vegetable stock.

How To Store Cabbage Lasagna

Store cabbage lasagna leftovers in the fridge for up to 4 days (make sure to place them in an airtight container!). Reheat in the oven or microwave before serving.

Ingredients
medium cabbage
1
mixed ground meat
500 g (1,1 lb)
Carrots
2
cooked rice
100 g (1/2 cup)
onion, diced
1
Egg
1
Breadcrumbs
30 g (2 tbsp)
salt and pepper to taste
for the sauce
Egg
1
Cream
200 ml (3/4 cup)
salt to taste
Pepper to taste

Instructions

Place the cabbage into a pot with boiling water. Boil for 20 seconds. When leaves become soft and detached, take them out using tongs.

In a bowl combine ground meat, rice, onion, carrot, egg, breadcrumbs, salt, and pepper. Mix everything with your hand.

On the bottom of your baking dish make a layer of cabbage leaves overlapping the sides of the dish.

Top with meat mixture.

Arrange a layer of cabbage leaves on top and make one more meat layer. Top again with cabbage leaves.

Close the overlapping leaves and add some more cabbage leaves on top.

In a bowl beat an egg, add cream, season with salt and pepper, and mix well. Pour this mixture over the lasagna.

Poke the lasagna all over with a fork.

Cover with foil and bake at 170°C/340°F for 40 minutes, then take off the foil and bake uncovered at 200°C/400°F for additional 20 minutes.

Slice and serve.

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