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 lately have a little time, I was browsing on the web last week. In search of fresh, fascinating tips, inspirational meals that We have never tried before, to impress my loved ones with. Searching for quite some time yet could not come across lots of interesting things. Just before I wanted to give up on it, I came upon this scrumptious and easy treat simply by chance. The dessert seemed so delightful on its image, it called for quick actions.

It was not so difficult to imagine how it’s made, its taste and just how much my hubby might enjoy it. Actually, it is very simple to please the man when it comes to desserts. Anyway, I got into the webpage: Suncakemom and used the detailed instuctions that have been combined with impressive images of the operation. It just makes life faster and easier. I could imagine that it is a bit of a inconvenience to shoot snap shots in the midst of baking in the kitchen as you will often have gross hands therefore i pretty appreciate the hard work she devote to build this blogpost and recipe easily followed.

With that in mind I am encouraged to present my own formulas in a similar way. Appreciate your the thought.

I had been tweaking the original formula to make it for the taste of my loved ones. I must say it turned out an awesome outcome. They enjoyed the taste, the consistency and loved getting a treat such as this in the middle of a lively workweek. They basically asked for lots more, many more. Hence the next occasion I’m not going to commit the same mistake. I’m going to multiply the amount to get them delighted.

The keto cabbage lasagna recipe is from 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.