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 surfing on the internet last week. Attempting to find fresh, exciting ideas, inspiring meals that I have never used before, to amaze my family with. Looking for a long time but could not find any interesting stuff. Right before I thought to give up on it, I found this scrumptious and easy treat simply by chance. It looked so fabulous on its image, it called for urgent action.
It had been not difficult to imagine just how it is made, its taste and just how much boyfriend is going to love it. Actually, it is very simple to impress him when it comes to desserts. Anyhow, I visited the page: Suncakemom and simply used the step-by-step instuctions that were accompanied by superb images of the procedure. It just makes life rather easy. I could suppose it’s a bit of a hassle to shoot snap shots down the middle of cooking in the kitchen as you may usually have sticky hands so that i highly appreciate the time and energy she put in to make this blogpost .
With that in mind I’m empowered presenting my own formulas in a similar fashion. Thanks for the idea.
I had been tweaking the main recipe to make it for the taste of my loved ones. I must say it was an awesome outcome. They enjoyed the flavour, the consistency and loved getting a treat like this in the midst of a hectic workweek. They basically asked for more, a lot more. So the next occasion I’m not going to commit the same mistake. I’m going to double the quantity to make them pleased.
This recipe was made possible through SunCakeMom who provided the original Cabbage Lasagna recipe.
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.
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.