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 currently have some time, I had been surfing on the web yesterday. On the lookout for fresh, interesting ideas, inspirational recipes that I’ve never tested before, to amaze my loved ones with. Searching for a long time unfortunately could not discover any interesting stuff. Right before I wanted to give up on it, I discovered this yummy and easy treat by accident on Suncakemom. It seemed so delightful on its image, that required prompt actions.

It had been simple enough to imagine just how it’s made, its taste and just how much my hubby might want it. Mind you, it is quite easy to keep happy the guy in terms of treats. Yes, I am a blessed one. Or possibly he is.Anyhow, I got into the site and then used the step-by-step instuctions that were accompanied by nice graphics of the task. It really makes life faster and easier. I can imagine that it’s a bit of a effort to shoot snap shots in the middle of cooking in the kitchen as you may most often have gross hands and so i genuinely appreciate the time and energy she placed in to build this post .

Having said that I’m encouraged presenting my own recipes similarly. Many thanks the idea.

I had been fine tuning the original mixture create it for the taste of my family. I’ve got to say it had been a terrific outcome. They enjoyed the taste, the overall look and enjoyed having a treat like this in the midst of a busy workweek. They basically demanded more, many more. So the next occasion I’m not going to commit the same miscalculation. I am likely to multiply the volume to make them happy.

More keto cabbage lasagna recipes like this on SunCakeMom


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.