Keto Cabbage Lasagna

Looking to use some cabbage leaf up or the cat is demanding lasagna while on keto? Swap pasta with cabbage then sprinkle it with love! Like the original!

As I recently have some time, I was looking on the web yesterday. Trying to get new, exciting tips, inspiring meals that I’ve never used before, to astonish my family with. Looking for a while yet could not find too many interesting things. Just before I wanted to give up on it, I found this yummy and easy treat by luck over Suncakemom. The dessert seemed so fabulous on its snapshot, that called for rapid actions.

It absolutely was easy to imagine the way it is created, its taste and how much my hubby will love it. Mind you, it is extremely simple to delight the man in terms of cakes. Anyhow, I visited the blog and then used the simple instuctions that were accompanied by nice images of the process. It just makes life much easier. I can imagine that it is a slight hassle to take photos down the middle of baking in the kitchen because you usually have sticky hands thus i genuinely appreciate the time and energy she placed in to make this post .

That being said I am encouraged presenting my own dishes similarly. Many thanks the concept.

I had been fine tuning the original recipe create it for the taste of my family. I can say that it was an awesome success. They prized the taste, the consistency and loved getting a sweet such as this during a stressful workweek. They basically requested even more, many more. So the next occasion I am not going to commit the same mistake. I’m going to twin the amount .

For more cabbage Lasagna recipes check out SunCakeMom

Preparation:

Remove the core of the cabbage. It’s not absolutely necessary but it will ease our job later on.

Place the rinsed whole cabbage head into hot water.

Cook it until the leaves are easily come off for about 3-10 minutes.

Take it out and let it cool or cool it down in cold water.

Cut the Bacon or pancetta or any other type of pork that we can use as lardon. We can substitute it with a tablespoon of fat or cooking oil, as well. No harm would be done.

Place them into a frying pan and preferably on low to medium heat render the fat out.

Meanwhile the bacon is in the frying pan, dice up the onion, carrot and celery then add it into the pan.

Saute the vegetables with the bacon on medium heat for about 5 minutes until the onion gets a slight translucent/glassy look. This takes around 5 minutes.

Add the ground meat and mix it well with the vegetables.

Increase heat to medium-high and cook the beef for 10-15 minutes while stirring it often until all the bigger chunks are falling into smaller pieces. At this point the beef should lose all its pinkness and it’s browned properly.

Add the water or wine, tomatoes, salt, black pepper and milk.

Mix it well together, put the lid on and simmer it for 4 hours on low heat, stirring occasionally. For more detailed instructions for the filling check out how to make Bolognese sauce a.k.a Ragu.

If our patience is wearing thin then use pureed tomato and cook it only for about 30 minutes before getting it ready for layering.

Mix finely cut oregano, basil or herbs of choice with the ricotta cheese in a bowl.

Slice the mozarella up.

Assembly:

Remove the cabbage leaves.

Spread some sauce on the bottom of a casserole dish.

Place the first layer of cabbage on the sauce.

Spread some ricotta cheese on the cabbage leaves evenly. We will need the cheese for 3-4 layers depending on the size of the dish.

Place the mozarella slices on top of ricotta cheese.

Ladle tomato sauce on top and spread it evenly out.

Continue with the layers until the top of the casserole dish has been reached. The top should only have cheese.

Place it in a 390°F / 200°C oven until the top of the cheese gets a golden brown color for about 30 minutes.

Let it cool and settle the flavors before serving.