Cabbage ‘Lasagna’ (Low Carb)

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Cabbage ‘Lasagna’ (Low Carb)

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Adjust Servings:
1/2 large cabbage about 500g / 1lb
500g (1lb) minced/ground beef
700g (3 cups) tomato passata tomato puree NOT concentrated tomato paste
300g (1 1/4cups) sour cream
2 handfuls grated Parmesan
salad leaves


vegetarian – replace beef with cooked lentils or beans.

dairy-free / paleo – replace the sour cream and parmesan with a few handfuls almond meal or soft bread crumbs. Scatter over the top to give a lovely crust.

vegan – combine the vegetarian and dairy-free options.

more veg – feel free to layer in other cooked veg like roast zucchini, eggplant (aubergine), capsicum (bell peppers) or mushrooms.

carb lovers – add in a few layers of lasagna sheets and expect to cook for longer. Or serve with garlic bread.

short on time – skip the layering and roasting part.




I think cabbage is one of the most underrated vegetables.

I love it raw in crunchy shaved salads, I love it fermented into sauerkraut or kimchi and I just adore it cooked until soft and then used as a pasta substitute such as in this Low Carb ‘Lasagna’.

You’ll be surprised just how well this dish compares with your traditional carb-laden lasagne. It’s super comforting, can be made in advance and reheats beautifully. Win win win!

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Preheat your oven to 200C (400F). Slice cabbage finely. Place cabbage in an oven proof lasagna dish (approx 22cmx28cm / 8inx11in but it doesn’t need to be exact). Drizzle generously with olive oil and sprinkle with salt.


Roast cabbage until really soft – about 20 minutes, turning about half way.


Meanwhile, brown meat in a hot pan with a little oil. Then add the tomato puree and simmer for 10 minutes or so. Taste and season with salt if needed.


When the cabbage is soft and cooked down, layer with the meat sauce.


Mix sour cream and Parmesan then spread carefully over the top. Depending on the size of your dish it may not completely cover so I leave some space around the edges (see photo below).


Bake 200C (400F) for about 15-20 minutes or until hot and bubbly and browned on top. Serve with salad on the side.


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4 Comments Hide Comments

Hi Jules! I was wondering the reasoning behind why you would use sour cream and parmesan instead of ricotta for the cheese? Is it closer to bechamel sauce? I have been telling my husband how overrated zoodles were and that I prefer to use “caboodles” (my term for sautéed cabbage used as noodles). Using cabbage in place of lasagna noodles sounds yummy!

I’m with you on the ‘carboodles’ Stacey… cabbage it the best!
I prefer the sour cream + parmesan option because it’s closer to bechemel. If find ricotta tends to be either too dry or too sloppy. But it would be a good alternative.

Hi! This looks amazing! When you say to slice the cabbage finely, do you mean I should end up with basically shredded cabbage? Don’t want to get it wrong!

Yes you want it shredded Susan but not so fine that it turns to mush when you’re cooking. As fine as you can get it using a knife rather than a mandoline or food processor
It’s really great!

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