Cabbage Lasagna

As you may have noticed, I am not the very best at consistantly doing anything. For those who do follow the blog, I apologize. It has not been forgotten--just put aside for a while.
Here is a fantastic low-carb lasagna, or, if you are a purist like my brother (who insists that it cannot be called lasagna), a cabbage and tomato gratin. Or perhaps it's like flattened cabbage rolls. Despite his protests on this dish's authenticity, my brother ate three pieces and offered to take home what we didn't want, so whatever you call it, be assured that your family or guests will call it delicious.
I got this recipe from a friend of mine who has done fantastically on a low-carb diet. Thank you, Hetty, for a wonderful, filling meal with low-cost ingredients.

Cabbage Lasagna
8-9 servings

One medium to large head of cabbage

1 tablespoon olive oil

2 cloves garlic, minced or pressed

1 medium onion, chopped

1 green pepper, chopped (optional)

3/4 to 1 lb ground round

1 can spaghetti sauce (I use Prego, generally mushroom-flavored varieties)

1 teaspoon dried oregano

2 teaspoons salt

1 teaspoon black pepper (optional)

1 cup or more grated Mozzarella cheese

1/2 cup ricotta or cottage cheese (whole milk ricotta, on my part)

1/2 cup freshly grated Parmesan cheese


Preheat oven to 350 degrees. Wash cabbage and remove the tough outer leaves (those that are a very dark green). Cut the head in half. Carefully peel back the leaves, trying to keep them intact--they will serve as the lasagna noodles. Steam the leaves in whatever way you find best (microwave, steamer, rice cooker) until they are very tender. Do not skimp on the steaming--they will not soften further in the oven, and crunchy cabbage leaves do no textural favors to this dish.

Put the olive oil in a large skillet over medium high heat. Saute the onion, garlic, and green pepper, if you are using it (I personally despise green pepper, so I skip it) until the onion is translucent. If you know you'll have to leave the stove, do the onions first, and add the garlic once they are already translucent, cooking a few more minutes. It won't hurt the onions, and it will keep your tiny pieces of garlic from burning.

Add the ground round and brown thoroughly. Drain or skip any excess fat or liquid. Pour in spaghetti sauce and seasonings, and stir until combined. Grease a 9 x 13 x 2 (standard long) baking pan with olive oil. Line the bottom of the pan with cabbage leaves. Top with half the meat mixture. Add a third of the mozzarella, and half the ricotta. Repeat the layers. Add a third layer of cabbage leaves, top with the last third of mozzarella, and cover with Parmesan. Cover with foil or a lid.

Bake covered for 20 minutes. Uncover and bake for 5 minutes more, or until top is bubbling and slightly brown.

I hear this dish freezes well. I wouldn't know. There's generally enough for lunch for both of us once we've had it for dinner, and then it's gone.