• Keto Gourmand

Keto cabbage lasagna

Delicious and guilt free low carb lasagna recipe with cabbage.

Cabbage can be used in variety of dishes, from a simple salad to some more complex dishes.

To get the right aroma when cooking it, it's important to either cook it low & slow or just quickly boil it. For this recipe, we are quickly boiling it to get the soft texture, right aroma and to keep as much nutrients.


  • 3 tbsp butter

  • 1 small cabbage

  • 500 g minced beef

  • 1 small onion, chopped

  • 3 garlic cloves, chopped

  • 50 g bacon, bits

  • 50 ml red wine (optional)

  • 150 ml tomato passata (puree)

  • 15 fresh basil leaves

  • 4 tbsp mascarpone

  • Seasoning: 1/2 tsp salt, 1/4 tsp rosemary, 1 tsp oregano, 1 tsp parsley, 1 tsp chili powder, 1 tsp pepper

  • 200 g grated cheddar + 100 g grated mozzarella (you can use any other full fat grated cheese)


  • Cut the cabbage core out and place the whole cabbage, hollow core side down, in a pot of boiling and lightly salted water. Cook on medium temperature for about 8-10 minutes.

  • Remove from water and leave the cabbage to cool for a few minutes before you separate the leaves. Place the separated cabbage leaves on paper towels and leave them to dry while you prepare the meat. You can optionally cut the hard middle stem of each leaf and use it for some other recipe.

  • On 2 tbsp butter, saute the chopped onion for a few minutes. Add the chopped garlic and bacon bits and cook for a minute more.

  • Add the minced meat and cook for a few minutes until the meat is browned on all sides.

  • Pour 50 ml of red wine over the meat, stir and cook until the excess liquid evaporates.

  • Add the tomato puree, stir and cook until the sauce gets thick. Season with 1/2 tsp salt, 1/4 tsp rosemary, 1 tsp oregano, 1 tsp parsley, 1 tsp chili powder, 1 tsp pepper, cook for about 5 more minutes and then remove from the stove and stir in 4 tbsp mascarpone.

  • Preheat the oven at 180°C

  • Grease the bottom and the sides of your baking dish with some butter and assemble your lasagna:

1. layer of cabbage

2. layer of meat sauce

3. sprinkle with a thin layer of grated cheese

4. repeat until you fill your baking dish

  • Top with a layer of cabbage and sprinkle with some cheese (leave some cheese for the end)

  • Bake in the preheated oven at 180°C for about 30 minutes and then take it out, sprinkle with the leftover cheese and bake for 5 more minutes until the cheese melts

  • Leave to rest for about 5 minutes before serving it

Enjoy ❤️


Yields: 6 slices

Per serving: 1

Calories: 434 I Net Carbs: 7 g I Total Carbs: 9 g I Fat: 28 g I Protein: 37 g

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