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 most recently have a little time, I was browsing on the internet the other day. Trying to get fresh, interesting tips, inspiring dishes that I’ve never tasted before, to impress my loved ones with. Searching for quite some time but couldn’t find any interesting things. Just before I thought to give up on it, I came across this delicious and simple dessert by chance. It looked so mouth-watering on its photos, it called for immediate actions.

It had been not difficult to imagine just how it’s created, its taste and just how much my hubby is going to like it. Actually, it is very easy to impress him when it comes to puddings. Anyway, I visited the webpage: Suncakemom and simply followed the step-by-step instuctions that have been accompanied by impressive photographs of the procedure. It just makes life much easier. I could suppose it’s a bit of a inconvenience to take photos down the middle of baking in the kitchen as you most often have sticky hands and so i seriously appreciate the commitment she devote to build this blogpost .

With that in mind I’m inspired presenting my own recipe in a similar way. Many thanks the idea.

I was tweaking the original mixture to make it for the taste of my loved ones. Need to tell you it absolutely was a terrific outcome. They loved the taste, the thickness and enjoyed having a sweet such as this in the middle of a hectic workweek. They basically asked for even more, many more. So the next occasion I’m not going to make the same miscalculation. I am going to twin the amount to keep them happy.

You can find the original cabbage lasagna recipe recipe at 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.

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