Home Β» Low Carb Β» Low Carb Cabbage Lasagna
Low Carb Cabbage Lasagna.

Low Carb Cabbage Lasagna

Are you looking for a pasta free lasagna that actually tastes like lasagna?

And turns out perfect every single time?

You’ve come to the right place!

At no additional cost to you, I may make a small commission for purchases made through links in this post. 

Jump to Recipe

Tomatoey cheesy meaty goodness all layered together in one single dish? Yup, lasagna is pretty dang delicious if I do say so myself. It’s one of those epic meals I always get excited about especially when my mom says she is making hers. (Yup, she makes the best lasagna on this planet.) One of the funnest challenges I’ve had lately is trying to re create her lasagna.. low carb!

This incredibly delicious Low Carb Cabbage Lasagna is so close I’d bet even my brother would go crazy for it. (He calls broccoli ‘death bush’ and cauliflower ‘bleached death bush’ so you can imagine how he would feel about cabbage replacing pasta)

My husband much prefers this Low Carb Cabbage Lasagna to it’s carb loaded cousin any day of the week! And believe me, I’ve been making it a lot lately, trying to perfect this recipe. I hope you love it as much as we do!

No more cabbage lasagna soup with this delicious recipe for Low Carb Cabbage Lasagna that turns out perfect every single time.

What’s in this Cabbage Lasagna?

It has.. you guessed it.. cabbage! I use green cabbage in this recipe. There is also onion, garlic, red pepper, ground beef, spices, pasta sauce, cottage cheese, fresh basil, mozzarella and parmesan cheese.

How to make Cabbage Lasagna

There are two major steps before building this Low Carb Cabbage Lasagna, prepping the cabbage and simmering the meat sauce slowly for 2 hours. I have made this cabbage lasagna a lot and find all of these steps necessary to get the best texture and flavour!

Meat Sauce

Mmmmm who doesn’t love a good meat sauce?

Heat a medium saucepan on medium heat and add a bit of oil. Dice up a small onion and half of a red pepper and add them to the pot once the oil is hot. Cook for a couple of minutes until the onion is translucent. Stir in minced/pressed garlic, black pepper, spicy spaghetti seasoning and the ground beef.

Cook until the beef is no longer pink, drain the excess grease and put back on the stove. Stir in the pasta sauce, cottage cheese and bring to a low simmer. Reduce the heat to low and simmer for 2 hours, stirring every 10 minutes or so to avoid burning. The sauce should be very thick once done. You can skim the grease off of the sauce during the cooking process. (I keep a little bowl and a spoon beside the pot and skim every time I stir)

No more cabbage lasagna soup with this delicious recipe for Low Carb Cabbage Lasagna that turns out perfect every single time.

Cabbage

Bring a large pot of salted water to a boil. Don’t skip the salt, it helps to take moisture out of the cabbage leaves.

Cut the core from the cabbage. I do this by *carefully* cutting around the core on an angle with a knife so that you end up with an empty space running halfway into the cabbage where the core used to be. This makes it easy for the leaves to peel away from the cabbage during the boiling process.

Using a pair of tongs (no, don’t just toss it in the pot and run like the wind) carefully place the cabbage into the boiling water and reduce the heat to a simmer.

After about five minutes the leaves will start to peel away from the head. You can gently help them if you wish, but you will want to leave each leaf inside the boiling pot of water until they become super soft. Using the tongs remove each leaf from the pot as they become ready, rinse with water to help remove some of the salt and place on paper towel or clean kitchen towels to dry. It will take about 20/30 minutes to cook the whole head.

Assembly

Now it’s time to build the beauty!

Heat your oven to 350Β°. Thinly slice a dozen basil leaves, grate a whole wack of mozzarella and a bit of parmesan cheese. Combine the cheeses in a medium bowl, mix the basil into the meat sauce and spread 1/3 of the sauce evenly over the bottom of a 9×13″ baking dish. Spread the sauce with a spoon to ensure even coverage then sprinkle 1/2c cheese over the sauce and cover evenly with 4 or 5 cabbage leaves.

* I like to cut the ribs from the cabbage before building the lasagna because I don’t like their texture, however may husband has no problem with the ribs. Totally a personal preference and because I’m the one who makes it, I remove the ribs πŸ˜›

Sprinkle just under 1c cheese over the cabbage then half of the remaining meat sauce. Spread evenly with a spoon then add 1/2c cheese mixture and 4 or 5 more cabbage leaves ( ribs removed if you like )

Cover the cabbage with just under 1c cheese then spread the remainder of the meat sauce over the cheese. Add 1/2c cheese, 4 or 5 cabbage leaves and the remaining cheese mix; should be about 1c.

Cover with tin foil and bake for about 30 minutes. Remove the tin foil and turn the oven to broil. Broil the lasagna until the cheese is bubbly.

* be careful to check every minute or so because cheese burns easily!

Divide the lasagna into 12 and serve hot!

No more cabbage lasagna soup with this delicious recipe for Low Carb Cabbage Lasagna that turns out perfect every single time.

Low Carb Pasta Sauce

Why does everything have to be loaded with sugar these days? Pasta sauce is one of those pantry items that generally comes with sugar. And you know, it’s not without reason. Sugar does an amazing job of cutting out the acidity from all those tomatoes. Up until recently I had always added sugar to my chilli and soups.

You can always make your own pasta sauce. Simply simmer tomatoes with spices like basil, thyme, oregano, rosemary, whatever you want really. My preference? Rao’s. I love to cook and bake, of course, but sometimes you just want to grab a sauce off the shelf that you already know it delicious. Rao’s is a great low carb pasta sauce option that is QUITE a bit more expensive than average but it’s made with amazing ingredients. I always buy a few when it goes on sale.

Can you freeze cabbage lasagna

YES! This Low Carb Cabbage Lasagna makes enough to feed my family for two meals, which means I’m totally off the hook for cooking for one meal after I’ve made this delicious dish! I either re-heat it for dinner sometime in the next 3-5 days ( this is how long it will last in the refridgertioer once cooked ) or I will freeze half of the lasagna for another day when I know I will be too tired or busy to cook.

This lasagna will be fine in the freezer for up to 18 months! If you don’t want to part with one of your baking dishes, cool each piece completely, wrap in wax paper then tin foil and keep in a heavy duty freezer bag. Wrapping each piece up individually makes for an easy lunch or dinner meal for one.

No more cabbage lasagna soup with this delicious recipe for Low Carb Cabbage Lasagna that turns out perfect every single time.

What side dishes go well with Low Carb Cabbage Lasagna?

What do you like to pair with your lasagna? I always think of Caesar salad and garlic bread. Here are a couple low carb suggestions to serve with your Low Carb Cabbage Lasagna!

Tips and Tricks

One of the biggest issues you will come across with cabbage lasagna is too much liquid. I have included a few tricks on how to make sure you don’t have this issue!

  • Don’t forget the salt while boiling the cabbage leaves. Salt helps to remove liquid from the cabbage leaves to avoid a soupy lasagna.
  • Find the time to allow your sauce to simmer properly for the whole two hours. If you increase the temperature to a high simmer you could end up burning your sauce and if you don’t simmer it long enough there could be too much liquid left and you could end up with a soup rather than a lasagna.
  • Replace the ground beef for ground turkey for a yummy spin on this Low Carb Cabbage Lasagna.

Love this recipe? Try these low carb dishes next:

Meatloaf

This Low Carb Meatloaf is packed with flavour and absolutely delicious; your family will never know it's made with keto friendly ingredients!

Ribs

Subscribe to Mama Bear’s monthly newsletter to be kept up to date on the latest and greatest recipes!

Low Carb Cabbage Lasagna.
Print Pin
5 from 11 votes

Low Carb Cabbage Lasagna

No more cabbage lasagna soup with this delicious recipe for Low Carb Cabbage Lasagna that turns out perfect every single time.
Course Main Course
Cuisine Canadian, Low Carb
Keyword low carb cabbage lasagna
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 12 servings
Calories 322.4kcal
Author Aleta

Ingredients

  • 1 tbsp olive oil
  • 1 small onion
  • 1/2 red bell pepper
  • 3 cloves garlic
  • 1-1.25 lbs ground beef or ground turkey
  • 1 tbsp spicy spaghetti seasoning
  • 1/2 tsp black pepper
  • 500 ml full fat cottage cheese
  • 680 ml low carb pasta sauce see post above for options
  • 1 medium head green cabbage
  • 12-15 large basil leaves
  • 500 grams mozzarella
  • 1/2 cup parmesan cheese

Instructions

Equipment Needed

Meat Sauce

  • Heat a medium saucepan on medium heat and add the olive oil. Dice the onion and red pepper and add them to the pot once the oil is hot. Cook for a couple of minutes until the onion is translucent. Mince or press the garlic and add to the saucepan with the black pepper, spicy spaghetti seasoning and ground beef.
  • Cook until the beef is no longer pink, drain the excess grease and put back on the stove. Stir in the pasta sauce, cottage cheese and bring to a low simmer. Reduce the heat to low and simmer for 2 hours, stirring every 10 minutes or so to avoid burning. The sauce should be very thick once done. You can skim the grease off of the sauce during the cooking process. (I keep a little bowl and a spoon beside the pot and skim every time I stir)

Cabbage

  • Bring a large pot of salted water to a boil. Don’t skip the salt, it helps to take moisture out of the cabbage leaves.
  • Cut the core from the cabbage. I do this by *carefully* cutting around the core on an angle with a knife so that you end up with an empty space running halfway into the cabbage where the core used to be. This makes it easy for the leaves to peel away from the cabbage during the boiling process.
  • Using a pair of tongs (no, don’t just toss it in the pot and run like the wind) carefully place the cabbage into the boiling water.
  • After about five minutes the leaves will start to peel away from the head. You can gently help them if you wish, but you will want to leave each leaf inside the boiling pot of water until they become super soft. 
  • Using the tongs remove each leaf from the pot as they become ready, rinse with water to help remove some of the salt and place on paper towel or clean kitchen towels to dry. It will take about 20/30 minutes to cook the whole head; you will want about 12-15 leaves.

Assembly

  • Heat your oven to 350Β°. Thinly slice the basil, and grate the mozzarella and parmesan cheese. Combine the cheeses in a medium bowl, mix the basil into the meat sauce and spread 1/3 of the sauce evenly over the bottom of a 9×13″ baking dish. Spread the sauce with a spoon to ensure even coverage then sprinkle 1/2c cheese over the sauce and cover evenly with 4 or 5 cabbage leaves.
  • * I like to cut the ribs from the cabbage before building the lasagna because I don’t like their texture, however may husband has no problem with the ribs. Totally a personal preference and because I’m the one who makes it, I remove the ribs πŸ˜›
  • Sprinkle just under 1c cheese over the cabbage then half of the remaining meat sauce. Spread evenly with a spoon then add 1/2c cheese mixture and 4 or 5 more cabbage leaves ( ribs removed if you like )
  • Cover the cabbage with just under 1c cheese then spread the remainder of the meat sauce over the cheese. Add 1/2c cheese, 4 or 5 cabbage leaves and the remaining cheese mix, should be about 1c.
  • Cover with tin foil and bake for about 30 minutes. Remove the tin foil and turn the oven to broil. Broil the lasagna until the cheese is bubbly. 
    * be careful to check every minute or so because cheese burns easily!
  • Divide the lasagna into 12 and serve hot!

Notes

Nutrition Facts

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used. Β 

Β * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.

Deduct fibre from total carbs to get 8 g net carbs per slice.

Nutrition

Serving: 1slice | Calories: 322.4kcal | Carbohydrates: 10.7g | Protein: 24.4g | Trans Fat: 20.6g | Sodium: 745mg | Fiber: 2.7g

26 Comments


  1. I”m always on the hunt for great and healthy pasta. And I know I’ve come to the right place. I love your version of lasagna because it’s low carb and use cabbage. Can’t wait to try this version!


  2. Wow! Low carb because there isn’t pasta…there’s cabbage! I wonder if I can fake out my family! I think this sounds delicious and is very creative!


  3. How fun. I’ve never heard of cabbage lasagna! I love cabbage and I love lasagna, so I imagine that I’m going to adore this dish! It looks comforting and delicious! Aleta, your photos are gorgeous and droolworthy!

    • Thanks so much Elaine, you are too kind! My family prefers cabbage lasagna to pasta lasagna because the flavour is sooo delicious and there is no carby after bloat!


  4. This lasagna is genius! I love cabbage and I love how it stands in for noodles! I also think your brother sounds hilarious – “bleached death bush!”


  5. CABBAGE lasagna?? What? Where has this been all my life??
    My mom also made the best lasagna. It’s funny how that is usually the favourite home cooked meal that people remember from their childhoods.


  6. We stay pretty low carb most of the time, especially now that the fella is back on Keto and cabbage is our do everything utility veggie for so many things. I love using it as a replacement for lasagna sheets! I’ve never tried adding cottage cheese in my lasagna before though, so I’d really like to try your version sometime!

    • Thanks Jenni, I love this dish so much, we have it all the time. I much prefer it to pasta lasagna, as does everyone in my home, it’s just so delicious!


  7. This is a great idea! It’s like a lasagna version of stuffed cabbage. I bet it’s packed with flavor.


  8. Who doesn’t love Lasagna?! We all do !! However, I never thought of trying it out using cabbage, definitely on my list to try. Makes the perfect low-carb dinner option


  9. I am surprised!!! Cabbage… really?! OMG this is genius. I absolutely love this recipe. It sounds super delicious and it’s so healthy. I must give this a try.

  10. Never in my life did I imagine a low-carb lasagna was possible! I’m so impressed and craving this right now! Perfect for my keto diet πŸ™‚

  11. Marisa F. Stewart


    As an Italian I would have to say that nothing could possibly take the place of my mamma’s homemade lasagna. But as an alternative I think this is fantastic! I great low carb idea. And the way you prepare the cabbage leaves reminds me of a recipe my German MIL made. I will definitely try out this recipe. My kiddos will be super surprised.

  12. Love the cabbage lasagna combo ~ so interesting! Thanks so much for sharing this low carb combo :).


  13. Cabbage anything reminds me of my grandma. She would most certainly approve of this recipe! I’m so intrigued by this one!!

Leave a Comment

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.