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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 210.6
  • Total Fat: 9.3 g
  • Cholesterol: 191.3 mg
  • Sodium: 372.6 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 14.6 g

View full nutritional breakdown of Cabbage Lasagna calories by ingredient
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Cabbage Lasagna

Submitted by: SNOWFLAKE59


This dish is layers just like lasagna, using the cabbage leaves in place of the noodles. Very good. This dish is layers just like lasagna, using the cabbage leaves in place of the noodles. Very good.
Number of Servings: 6


    1 cabbage
    1 lb.ground beef or turkey
    V8 juice- low sodium
    1 can diced tomatoes or tomato sauce
    1 can diced tomatoes or tomato sauce
    1 egg
    15 oz Ricotta cheese- part skim
    1/4 cup Parmesan- lf
    Mozzarella cheese (shredded for topping) pt. skim
    Italian seasonings
    salt and pepper


Preheat Oven: 375 F
Basically, you make the lasagna in the usual way, but substitute cabbage for the pasta.
1. Boil cabbage leaves - 1/2 to 1 whole cabbage depending on size of pan.
2. While cabbage is boiling, cook ground meat with 1 onion and garlic.
3. When meat is cooked, add 1 can diced tomatoes and about 2oz. V8 juice. Can substitute tomato sauce if needed.
4. Add salt, pepper and some Italian seasonings to meat sauce, as preferred.
5. In a bowl, mix 1 egg, Ricotta and Parmesan cheeses together
6. Now, assemble the lasagna. Start with sauce on the bottom, then a layer of cabbage leaves ( they should be very limp from boiling), then a layer of meat sauce and finally a layer of cheese mix.
7. Repeat layers until you run out of ingredients.
8. Top with shredded Mozzarella.

Number of Servings: 6

Recipe submitted by SparkPeople user SNOWFLAKE59.

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Member Ratings For This Recipe

  • I baked it close to an hour. The liquid never reduced but it was good. I will make it again since my husband is on a low carb diet. The chopped tomatoes are listed twice.. I only used one can (14 oz I think). - 8/28/12

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