Cabbage Lasagna

Cabbage Lasagna is a flavorful low-carb Mexican-inspired dish that substitutes traditional pasta with tender cabbage leaves, layered with spicy meat and cheese. This satisfying meal is both healthy and easy to prepare, making it perfect for a weeknight dinner.

Ingredients

• Cabbage leaves - 8 large leaves
• Ground beef - 250 grams
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Canned diced tomatoes - 200 grams
• Taco seasoning - 1 tablespoon
• Cheddar cheese - 100 grams, shredded
• Monterey Jack cheese - 100 grams, shredded
• Olive oil - 1 tablespoon
• Salt - to taste
• Pepper - to taste

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until translucent.
3. Add ground beef to the skillet, breaking it apart with a spatula, and cook until browned.
4. Stir in canned diced tomatoes and taco seasoning, and let simmer for about 10 minutes. Season with salt and pepper to taste.
5. While the meat mixture simmers, prepare the cabbage leaves by boiling them in salted water for about 3-4 minutes until softened, then drain and pat dry.
6. In a baking dish, layer 2 cabbage leaves at the bottom. Spread half of the meat mixture over the leaves, followed by a layer of cheddar and Monterey Jack cheese.
7. Repeat the layering process with the remaining cabbage leaves, meat mixture, and cheese, finishing with a layer of cheese on top.
8. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
9. Allow to cool for a few minutes before slicing and serving.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 700 mg
• Cholesterol: 80 mg
• Total Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 12 g
• Water: 0.25 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and minerals from cabbage and tomatoes.

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