Cabbage Lasagna
This is a great alternative to traditional lasagna that has far fewer carbs and is an excellent source of vitamins and minerals and provides a nice balance of carbs, protein, and fat. Instead of pasta, this lasagna uses cabbage, either chopped or layered. The recipe was translated and adapted from the recipe called Baked Cabbage (Fırında Lahana) on the Turkish blog, ellerimesaglik.com.
Ingredients
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½ head cabbage
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2 tablespoons olive oil
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¼ onion, finely chopped
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½ green bell pepper, chopped
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1hot Hungarian pepper, finely chopped
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½ pound ground beef
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1 carrot, peeled and grated
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1 tomato, diced
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1 tablespoon tomato paste
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½ teaspoon hot pepper flakes
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Black pepper to taste
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½ teaspoon salt
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1 cup shredded mozzarella cheese
Instructions
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Boil cabbage for five minutes in a large pot. For a layered lasagna, boil the leaves whole. For a casserole, chop the leaves before boiling.
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Drain the cabbage, set aside to cool and return the pot to the stove.
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Heat olive oil in pot.
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Add onion, bell pepper, and Hungarian peppers and sauté about 5 minutes, until slightly tender.
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Add the ground beef to pan and cook until brown.
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Add the carrot, tomato, and tomato paste and mix well, cooking about 2 minutes. Add hot pepper, black pepper, and salt to taste.
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If using cabbage layers, spread the cabbage leaves in one layer in a greased 9x13 pan. Follow this with a layer of the beef, another layer of cabbage, and continuing until all the beef and cabbage have been used.
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If making a casserole, mix the cabbage into the beef and spread this mixture into the greased pan.
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Spread mozzarella cheese over the top and bake at 400F for about 30 minutes, or until the cheese starts to brown.