This Cabbage Lasagna is filled with sweet onions, carrots, juicy ground meat, and melted cheese. Topped with marinara sauce and some extra cheese, this dish tastes as impressive as it looks!
Servings: 6 servings
- about 15-20 cooked cabbage leaves cooking instructions above
- 1 ½ lb. ground pork
- 4 medium onions diced
- 4 large carrots shredded
- 8 oz. mozzarella cheese sliced thinly or shredded
- 2 cups marinara sauce
- 3 tbsp. butter
- 3 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. Italian Seasoning
In a large skillet, saute the onions in olive oil and butter for 15 minutes on medium heat.
Add carrots and cook for another 5 minutes.
Add ground meat and cook for 10 more minutes, stirring, and breaking the meat into small pieces.
Add 1 cup of marinara sauce, salt, pepper and Italian seasoning. Stir everything well and set aside. Preheat the oven to 350F.
Place 2-3 cabbage leaves on the bottom of medium-sized bowl. Spread a generous amount of meat sauce onto the cabbage leaves, and add some mozzarella.
Repeat layers until you ran out of sauce and most of the cheese (reserve a little for topping). Finish with the cabbage leaves.
Place a baking tray on top of the bowl and flip the “lasagna cake” onto it.
Spread ½ cup of marinara sauce on top and bake at 350F for 30 minutes.
Take the cabbage lasagna out, spread the remaining ½ cup of marinara and add some cheese on top. Bake for another 10 minutes until cheese melts.
Let it cool slightly, garnish with chopped parsley and serve.
Calories: 509kcal | Carbohydrates: 15g | Protein: 30g | Fat: 41g | Saturated Fat: 15g | Cholesterol: 107mg | Sodium: 924mg | Potassium: 882mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5100IU | Vitamin C: 14.4mg | Calcium: 266mg | Iron: 2.7mg