I first got this recipe from someone on a Low Carb site--but don't know for sure where. I make it almost weekly I love it so well.
I posted this once in a discussion about Cabbage- making me lose weight more quickly--but others have asked me to post it on the recipe board.
I hope you like it as well as I do.


Cabbage Lasagna--Low Carb

1 lb. ground chuck
1 cup chopped onion
1/2 chopped green pepper
1 medium head cabbage
1/2 tsp salt
1/8 tsp pepper
1/2 tsp oregano
1/2 tsp Basil
1 pkg sweetner
1 can tomato paste -- (1 oz.) (1 to 18)
8 oz. sliced mozzarella cheese

Brown ground chuck, onion, green pepper. Boil cabbage until tender then set
aside, saving 2 cups of liquid. Combine 2 cups of liquid, basil, oregano, tomato
paste, sweetner, salt and pepper and simmer, stirring often. Add meat mixture to sauce
pan. simmer and stirring often. In a buttered 9x13 pan, layer cabbage and
tomato mixture Top with mozzarella cheese slices as your very last layer
only -Bake 400 for 30 min until cheese is browned, approx. Serves 8

P.S. I add 1 pkg of sweetner into the water as I am boiling the cabbage.
I think it cuts any "bitterness" of the cabbage and has a milder flavor. You just need to adjust your carb count a trace when you do this.
I also change it sometimes by adding mushrooms, and other "pizza type" ingredients. Just adjust your carb count.

I like to make cole slaw or creamed cucumbers and onion as a side dish to complement the Lasagna.


Enjoy!

Quiltlady

Sounds very much like what I made last night, only I used slices of zuchinni rather then cabbage, and just the regular lasagne filling. Loved it, But I do love cabbage too so might try that next time.:>)
Kathy

Ooh, this sounds yummy. I'm not a big cabbage fan, but have found I can eat it if it's with something else. So I'll give this a try!!

Could you share your recipe for creamed cukes and onions? Sorry, I'm not a cook and wouldn't even know where to begin!!

MrsManiac- I will be glad to pass this recipe along. I got it from someone on a low carb site also. I add sliced onions and sliced green peppers to mine also- so you need to adjust your carb count if you do that. It makes a good size batch- so you don't get that much of the onion and green peppers (unless you intend to). It is very good- but I think it tastes best after it marinates in the refrigerator for at least 2 hours.
I hope you like it as much as we do.


Cucumbers in Sour Cream
Posted at the Atkins Lowcarb List
Ingredients
• 1 large cucumber, thinly sliced
• 1/2 t salt
• 1/2 cup sour cream
• 1/4 t equivalent sugar substitute
• 1 T vinegar
• 1/2 t dill
Preparing
In a shallow bowl place cucumber, and sprinkle with salt. Allow to set for 1/2 hour. Drain Add remaining ingredients. Mix well and chill.
4 servings
Total Grams of Carbs=13.5
Grams of Carbs per person=3.3

Quiltlady

Quiltlady,

I just tried your cabbage lasagne recipe and it was very good. I do have a question for you though. When you made the sauce how long did you cook it? and how thick did it get? Mine was kind of runny, is it supposed to be that way? I intend on having it again, it was that good. Thanks.

Jan

Kathy 54,

When you made the cabbage lasagne but used Zucchini instead did you cook your zucchini before putting it in the pan? I know this is probably a dumb question but was not sure a zucchin does cook up pretty fast.
Thanks


Jan

We make lasagna using eggplant...yummy!

The lasagna made with eggplant sounds good. Did you go by the cabbage recipe or do you have a different one? If a different one would you share it please? How thick is your sauce? When I made mine it seemed quite thin, maybe I should have cooked it down more?
Thanks
Jan

Quiltlady, I got the Cabbage Lasagna from that other thread and have made it, substituting TVP for the meat and it is delicious. Its a regular one of my recipies now. Thanks.

I have been gone for a little while and just got back. Sorry that I didn't answer before now.

Jan04217-- I am glad you also liked the Lasagna--I cook the sauce for around 20 minutes or so-- it thickens up as it cooks down. My first batch was also kind of thin, but I just cooked it more the next time and it thicken up really good. I hope yours also turns out the way you like the next time.
It's fun to experiment with it though.

Mem2- I bet that would be good to use the TVP- I will have to try that sometime also. Thanks for the good idea. I am glad you liked it.

I have never made it with eggplant before, but it does sound good. Will have to check into that recipe sometime.

Quiltlady

Lasagna is my favorite

I did my very similiar and it is great. This makes quite a bit, I was able to freeze some for fast lunches.

Used steamed cabbage leaves
Cooked 1-1/2 lb pound hamburger with onion and garlic, basil and oregano
added Carb Solutions speghetti sauce
mixed together 8 ounces ricotta and 2 eggs
Mozzerella (2 cups)
Layered cabbage leaves, meatsauce, ricotta and mozerella, building as I went
baked the whole thing in 400 degree oven

That sounds good also. I like to use this basic recipe and then adding other items. I make this sauce and cook it down to make it thicker---then I use it also on a Low Carb Tortilla -spread a spoonful on one tortilla-
add some cooked ground beef--cheeses--onions- green peppers- etc,
you have a great "mini pizza" if you put it under the broiler when you melt down the cheese. Or just heat in microwave to melt down like a taco type tortilla.

Thanks for the other good suggestions.
That's why I love this site---we can all share great recipes together.

Quiltlady

I made a similar cabbage lasagna last night for dinner and it was soooooooooooooooooooooo good! I used my usual lasagna filling with low carb sauce and just replace the noodle with the cabbage. My hubby loved it! Was a definate winner and will be eaten a lot more. Thank you for the idea.

Hi Quiltlady,

Have you ever tried freezing it?