Cabbage ‘Lasagna’ (Low Carb)

5 60 690
Ingredients Minutes Calories
Prep Cook Servings
20 min 40 min 3
Cabbage ‘Lasagna’ (Low Carb)
Health Rating


1/2 large head Green cabbage
454 gm Beef, ground, lean
3 cup Passata
1 1/4 cup Sour cream, light
1/2 cup Parmesan cheese, grated


  1. Preheat your oven to 200°C (400°F). Slice cabbage finely. Place cabbage in an oven proof lasagna dish (approx 22 cm x 28 cm / 8 in x 11 in but it doesn’t need to be exact). Drizzle generously with olive oil and sprinkle with salt.
  2. Roast cabbage until really soft – about 20 minutes, turning about half way.
  3. 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.
  4. When the cabbage is soft and cooked down, layer with the meat sauce.
  5. 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).
  6. Bake 200°C (400°F) for about 15-20 minutes or until hot and bubbly and browned on top. Serve with salad on the side.

Nutrition Facts

Per Portion

Calories 690
Calories from fat 334
Calories from saturated fat 163
Total Fat 37 g
Saturated Fat 18.1 g
Trans Fat 0.7 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 14.0 g
Cholesterol 141 mg
Sodium 1459 mg
Potassium 2100 mg
Total Carbohydrate 43 g
Dietary Fiber 8.5 g
Sugars 19.1 g
Protein 46 g

Dietary servings

Per Portion

Meat 1.7
Milk Alternative 2.4
Vegetables 6.3

Energy sources

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