Cabbage Lasagna
Imported from Instagram
45 minMedium4 servings

Cabbage Lasagna

A healthy, low-carb alternative to traditional lasagna that replaces pasta with tender cabbage leaves. It is layered with a rich, savory meat sauce and topped with bubbly melted cheese.

Mise turned a cooking video on Instagram into this written step-by-step recipe — 13 ingredients, 8 steps, 45 min, with a generated photo for every step.

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Time45min
LevelMedium
Servings4
Method 8 steps
01

Remove the core from the cabbage and carefully separate the leaves.

02

Boil the cabbage leaves in a pot of hot water until they are tender. Remove and set aside.

03

Heat olive oil in a skillet. Add diced onion and minced garlic, and sauté until softened and fragrant.

04

Add the minced beef to the skillet and cook until fully browned.

05

Stir in the crushed tomatoes, diced tomatoes, diced carrot, dried parsley, oregano, and a pinch of salt. Simmer the bolognese sauce until it thickens.

06

In a baking dish, place a layer of the boiled cabbage leaves, followed by a layer of the meat sauce. Repeat the layers, finishing with meat sauce on top.

07

Pour the bechamel sauce evenly over the top layer of meat sauce.

08

Sprinkle grated cheese over the top and bake in the oven until the cheese is melted and golden brown.

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Notes

This low-carb variation on an Italian classic substitutes the starch of wheat pasta for the fibrous texture of savoy cabbage. By blanching the leaves until pliable, they act as a structural base that absorbs the moisture from the slow-simmered bolognese. This version prioritizes a high vegetable-to-meat ratio, resulting in a lighter dinner that still provides the comfort of a baked casserole. The savory beef and carrot base provides the necessary depth to balance the slight bitterness of the greens.

The success of the dish depends on the layering technique and the thickness of the sauce. As the lasagna bakes, the bechamel and grated cheese fuse together to create a golden crust, while the cabbage layers soften further without losing their integrity. Expect a dish that is slightly wetter than a traditional lasagna but rich in garden flavors and aromatic herbs.

Before you start

  • Boil cabbage leaves only until they turn flexible. If they become translucent or mushy during the initial boil, they will disintegrate during the final baking process.
  • Ensure the bolognese sauce thickens significantly before layering. Excess liquid in the meat mixture will pool at the bottom of the dish and make the cabbage soggy.
  • Pat the boiled cabbage leaves dry with a clean towel before assembly. Removing surface moisture prevents the bechamel sauce from sliding off the top of the layers.
  • Watch for the cheese to form small brown spots and the sauce to bubble at the edges. This indicates the heat has penetrated the center of the stack.

Swaps that work

  • Replace minced beef with an equal weight of ground turkey for a leaner profile and a milder flavor in the sauce.
  • Substitute savoy cabbage with large green cabbage leaves if needed; the texture will be slightly firmer and require two minutes extra boiling.
  • Use an equal amount of sharp cheddar instead of the standard grated cheese to add a more pungent, salty kick to the topping.

Keeping it

Store leftovers in an airtight container in the refrigerator for up to three days. This dish actually benefits from sitting, as the flavors meld and the structure firms up. Reheat in an oven at 175 degrees Celsius covered with foil to prevent the cabbage from drying out. While you can freeze this lasagna for up to a month, the cabbage may release more water upon thawing, slightly altering the texture.

Questions

Can I prepare this lasagna a day in advance?

You can assemble the entire dish, cover it tightly, and keep it in the refrigerator overnight before baking. This allows the cabbage to absorb the flavors of the meat sauce. Add five to ten minutes to the total baking time to account for the cold temperature of the dish.

Why did my lasagna turn out watery?

This usually happens if the cabbage leaves were not drained properly or if the meat sauce was too thin. Cabbage releases water as it cooks, so the bolognese must be reduced until it is thick and the leaves must be patted dry before they are layered into the dish.

Is it necessary to peel the carrots before dicing?

Peeling the carrots is recommended for this recipe to ensure a uniform texture in the sauce. The skin can be tough and may introduce a gritty mouthfeel that clashes with the soft cabbage and smooth bechamel. Use a vegetable peeler to remove the outer layer before dicing them finely.

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BrowseDinner 466Italian 115Comfort Food 688Healthy 287
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