Lately there's been plently of interest in low-carb eating and with it comes alot of variations to traditional dishes. For the past four months I've existed on a carbo addicts eating plan, elinimation of high carbs during two meals of the day. I have to say it's been a very pleasant experience and I can see myself five years from now eating low carb. A subscriber aware of my way of eating or WOE for short sent me the following recipe that uses cabbage instead of pasta. Now I know what you're thinking, cabbage???? I tried the recipe and was wonderously surprised so I would like you to be the judge. Bon Apetite!
1 small to medium head cabbage
1 Tablespoon olive oil
3 slices of onion chopped
1 green pepper chopped
2 lbs ground beef (I use ground
1 - 26oz. can spagetti sauce (Del
Monte Garlic & Herb was in the
listing and it tasted good)
2 C. grated mozzarella cheese
1- 24oz. cottage cheese
1/2 C. gratd parmesan cheese
Preheat oven to 350 degrees. Take
the cabbage, wash and remove outer leaves. Cut the head into half and the half into half.
Careully peel the leaves off the head and arrange one layer in the
bottom of a 9x15x2 inch pan to see hou many you need. You will use two layers of leaves. Take the cabage leaves out of the pan and place in a steamer basket or cook in water about 3-5 minutes. These will serve as the lasagna noodles. Set aside.
Put the olive oil in a large skillet over medium heat. Saute the onion and green pepper until onion is translucent. Add the ground beef and brown thoroughly. Drain the fat. Add the spaghetti sauce and heat. Meanwhie, in another bowl, beat the egg and add the cottage cheese and parmesan cheese and mix together.
Coat the 9x13x2 inch pan with a little olive oil. Line the bottom of the pan with a layer of cabbage leavs.Top with half of the meat mixture. Add half of the cheese mixture, and half of the mozzarella
cheese. Repeat the layering Bake covered about 20 minutes. Uncover and bake for 10 minutes more.