italian, Lasagna, main dish

Its how we roll

Is there anything not to like about cheesy comfort food? Well, the cold weather has sort developed a theme for my last couple of posts. This time it was lasagna that I was dreaming about, I make a lasagna style dish now and then using egg plant in place of noodles, I also make something my kids called “string pie” growing up, which was basically a lasagna using spaghetti squash. But, I had the idea of trying cabbage leaves in place of the noodles, and that thought led to thinking of cabbage rolls.

I ended up sort of mashing the two ideas together to make lasagna inspired cabbage rolls. This will definitely be a treat that will be added to the list of favorite comfort foods now. Though be aware that it is a bit higher in carbs due to all the cheese and the marinara sauce, but if you plan for it, it definitely can be worked into your menu plan for the day.

I hope you enjoy it as much as we did!

Low Carb Lasagna Cabbage Rolls
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 
Course: Main Course
Cuisine: Keto
Servings: 10 Servings
Calories: 343 kcal
Ingredients
  • 2 cups Low Carb Marinara Sauce
  • 1/2 head cabbage
  • 1 lb ground sausage
  • 4 oz parmesan cheese grated or shaved
  • 2 cup whole milk ricotta
  • 1 cup fresh spinach
  • 8 quarters canned artichoke hearts
  • 1 Tbsp minced garlic
  • 2 tsp Italian herbs
  • 2 cups mozzarella cheese grated
  • 1 tsp salt
  • 1/2 tsp black pepper
Instructions
  1. Preheat oven to 350° F. Add marinara sauce to bottom of baking dish.

  2. Gentle remove leaves from half a head of cabbage (try not to tear, or sweat the leaves before removing the leaves) add leaves to pot filled with water and bring to a boil, do not overcook the leaves. 

  3. Sweat cabbage leaves until they are more tender and flexible. Then drain hot water and rinse to cool

  4. In the mean time in a skillet brown and drain ground sausage on medium high heat

  5. While sausage is browning mix ricotta, parmesan, spinach, artichoke hearts and spices in a large bowl

  6. Once sausage is fully cooked add to ricotta mixture and mix until completely blended

  7. Take one leaf of cabbage and fill with ricotta filling.

  8.  Roll up cabbage leaf and place in baking pan with marinara. Repeat until all filling is used. You can save any remaining cabbage leaves or simply layer them over the top of the rolls.

  9. Sprinkle with mozzarella cheese and place in oven to bake for about 35 mins.

  10. Once baking has finished place under broiler for about 5 mins or until the cheese is golden

Recipe Notes

Macros are based on making about 20 rolls and serving size is about 2 rolls.

total fat 25 g

net carbs 6.7 g

protein 21.1 g

Another update on the dry mixes:

The commercial kitchen inspection is happening sometime in the next week. Once that is done, I will be able to start booking time in the commercial kitchen to produce the dry mixes.

If you are interested in pre-ordering please contact me at info@CJOK-Kitchen.com. I will send you the current pricing. Once the inspection is completed I will post here and on the FaceBook page where you can go to actually order the mixes.

The mixes that I will be starting out with are:

Low Carb Brown Bread Mix (this one uses almond flour)

Low Carb Sunflower Bread Mix (this one uses sunflower meal in place of almond flour)

Low Carb Pancake/Waffle Mix

Low Carb Chocolate Cake Mix

Low Carb Chocolate Frosting Mix

Low Carb Muffin/Cupcake Mix

Low Carb Vanilla Frosting Mix

Low Carb Pizza Crust Mix

Low Carb Pie Crust Mix

I will be in Lakeland this Saturday, January 26, 2019 as part of the Taste of Catapult Kitchen, at the farmer’s market from 8 am-2 pm. If you are in the area stop by and say hello!

Advertisements