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 was browsing on the internet the other day. On the lookout for fresh, interesting thoughts, inspirational recipes that We have never tested before, to delight my family with. Hunting for quite some time but couldn’t discover any interesting things. Just before I thought to give up on it, I discovered this scrumptious and easy treat by accident over Suncakemom. It looked so mouth-watering on its photos, that called for instant actions.

It had been not so difficult to imagine how it’s created, its taste and how much my husband will probably like it. Mind you, it is rather simple to delight the guy when it comes to puddings. Anyhow, I visited the blog and simply used the precise instuctions that had been combined with great images of the procedure. It really makes life much easier. I could imagine that it’s a slight hassle to take snap shots down the middle of cooking in the kitchen because you most often have gross hands so I sincerely appreciate the commitment she placed in to make this blogpost .

With that said I am encouraged to present my own recipe in a similar fashion. Thanks for the idea.

I had been tweaking the original mixture to make it for the taste of my family. I can mention it was an incredible outcome. They prized the flavour, the thickness and enjoyed getting a treat such as this in the midst of a lively workweek. They quite simply asked for even more, more and more. Hence the next time I’m not going to commit the same miscalculation. I’m gonna multiply the amount .

cabbage lasagna recipe invented by 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.