How many carbs are in cabbage lasagna?

Nutrition Facts (per serving) 235 Calories 10g Fat 14g Carbs 24g Protein Sep 14, 2023

Is cooked cabbage keto friendly?

Cabbage is a low-carb, vitamin C–rich vegetable that fits well into a keto diet . Enjoy it raw in salads, cooked in main dishes, or fermented to add a pleasant funkiness to meals.

How many carbs are in 2 cups of cooked cabbage?

Cooked Cabbage (1 cup) contains 8.2g total carbs, 5.4g net carbs, 0.1g fat, 1.9g protein, and 35 calories.

Does cooked cabbage have less carbs?

Carbs In Green Cabbage Is cabbage low carb when cooked? Yes, but cooked cabbage contains more net carbs by volume . For example, a 1-cup serving of shredded, boiled cabbage will yield 5.4 grams of net carbs [*].

Can you eat too much cabbage on keto?

Cabbage is delicious when stuffed into keto fajitas, used in soups, or made into coleslaw with a rich, creamy high-fat dressing that's keto-friendly. It has 2 grams of net carbs per cup shredded, so you can eat a lot in one sitting without falling out of ketosis , says Dixon.

Is peanut butter OK on keto?

Peanut butter can definitely be part of a keto diet , but it's best to stick to plain options that are free of extra flavors and sweeteners. Almond butter is a good choice, too, and it's slightly lower in carbs. Additionally, you should be mindful of your portion size if you're trying to lose weight.

Is cooked cabbage high in carbs?

Boiled, stuffed, shredded, or baked, cabbage is such an incredibly versatile veggie. Naturally low in carbohydrates, did you know cabbage is perfect for Keto-friendly dumplings or pasta? You can use it as a wrapper for your favorite protein or just shred it for a super simple salad.

How many carbs are in a cabbage casserole?

One Pan Cabbage Casserole (low carb) The perfect easy keto dinner that has about 7 net carbs per serving !

Does cabbage have good carbs?

Cabbage One cup (89 g) of chopped raw cabbage contains 5 g of carbs , 2 g of which are fiber. It also provides 36% of the DV for vitamin C and 56% of the DV for vitamin K.

What is the carb count in vegetable lasagna?

Nutrition information per serving: 193 calories; 6 g fat; 467 mg sodium; 25 g carbohydrate; 3 g fiber; 12 g protein.

Low Carb Cabbage Lasagna (Keto Recipe) Cooked by Julie (2024)

Posted In: Keto, Low Carb Recipes, Main Entrees
October 23, 2017 — Updated January 15, 2020 — by Julie — 7 Comments

Home » Delish » Main Entrees » Cabbage Lasagna (Low Carb)

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This low carb and keto-friendly cabbage lasagna recipe will be an instant hit at the dinner table! Even the kids will enjoy this cheesy comforting meal.

This past week I’ve made creamed corn and four-cheese mac and cheese, therefore, I just had to share a comforting lighter recipe. Cabbage lasagna is keto-friendly and low carb but still so rich and delicious!

Think about it, it has cheese, sauce, and delicious beef. How can it not taste amazing?

Growing up I wasn’t a fan of cabbage but nowadays I’m completely obsessed with it. Making lasagna may seem tedious but it makes fantastic leftovers.

If you put your heart and soul into this cabbage lasagna recipe, you won’t have to cook the following day. Although I enjoy cooking, nothing makes me happier than leftovers for the following day.

Ingredient’s you’ll need for low carb cabbage lasagna:

Cabbage
Sugar-Free Crushed Tomatoes
Ricotta Cheese
Egg
Granulated Garlic
Ground Beef
Fresh Basil
Red Crushed Pepper
Onion
Garlic
Italian Seasoning
Dried Oregano
Mozzarella Cheese
Parmesan Cheese
Mushrooms
Salt and Pepper

Top tips for the ultimate low carb cabbage lasagna:

Make sure you pat dry the cabbage leaves with a paper towel otherwise they’ll release the water into the lasagna.
Use full fat ricotta cheese and mozzarella cheese.
Season generously with salt and pepper.

Why this low carb cabbage lasagna is so good:

It’s packed with flavor and super easy to make.
Makes the best leftovers ever!
Although it’s super-rich and filled with cheese and sauce, it’s a lot lighter than a standard lasagna made with pasta.

How to freeze lasagna:

Let the lasagna come to room temperature before freezing. You may slice the lasagna into 12 servings and place them in small airtight containers. Or you may freeze the entire lasagna. Make sure you place the lasagna in an airtight container and freeze up to 2 months.

More low carb recipes:

Hot Crab Dip
Cheese Stuffed Mushrooms
Shrimp Cobb Salad
Classic Deviled Eggs

Cabbage Lasagna (low carb)

Print RecipePin Recipe

Course: Main Dish

Cuisine: Italian

Prep Time: 20 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Total Time: 2 hours hours 50 minutes minutes

Ingredients

▢ 1 Large Cabbage
▢ 40 ounces low sugar or sugar-free crushed tomatoes
▢ 16 ounces ricotta cheese
▢ 1 egg
▢ 1 tsp granulated garlic
▢ 2 1/2 lb ground beef
▢ 2 tbsp fresh basil
▢ 1 tsp red chili flakes
▢ 1 small onion
▢ 4 garlic cloves
▢ 2 tsp Italian seasoning
▢ 1 tsp dried oregano
▢ 1 cup fresh mozzarella cheese
▢ 1/4 cup parmesan cheese
▢ salt and pepper to taste
▢ 1 cup mushrooms

Instructions

Fill a large pot with water. Bring to a boil and add salt.
Peel and discard the top 2-3 leaves from the cabbage and then cut the core.
Place the cabbage in the boiling salted water and cook for 5 minutes.
Let the cabbage cool, pull the leaves, and then pat dry well with paper towels.
Heat a large skillet with some olive oil.
Add the onions and cook for 4-5 minutes or until translucent.
Add the chili flakes and fresh garlic and cook until fragrant.
Add the beef to the skillet crumbling it with your fingers or break it up using a wooden spoon.
Brown the beef completely and then season with Italian seasoning, salt, and pepper.
Add the crushed tomatoes , add about 1 cup of water (optional) and season with salt and pepper.
Stir in the mushrooms.
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Cover and simmer the meat sauce over low heat for 1 1/2 hour or until the beef is fork tender.
Once the sauce is almost done, get started on the ricotta mixture.
In a medium-sized bowl add the ricotta cheese, fresh basil, parmesan cheese, granulated garlic, egg, salt, and pepper, and mix until well combined.
Preheat oven to 375 degrees.
Ladle some meat sauce on a 9x13 baking dish then place a layer of cabbage leaves. Ladle some meat sauce over the cabbage leaves, then a layer of ricotta cheese, layer with fresh mozzarella and then repeat steps until you reach the top of the baking dish. Cover with shredded mozzarella, parmesan cheese, and dried oregano if desired.
Cover with aluminum foil and bake for 20 minutes.
Remove the aluminum foil and cook for an additional 10 minutes or until the cheese is completely melted.
Let the lasagna sit for a minimum of 30 minutes, serve and enjoy!

Nutrition

Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

Reader Interactions

Comments

Deborah Lynn says
May 3, 2020 at 10:27 pm

This was better than lasagna with the heavy carbs. I loved it! I used turkey instead of beef and put a bit more fresh basil than called for. I will make it again and again!
Thank you for the recipe!
Reply
- Julie says
  May 3, 2020 at 10:48 pm
  So glad you enjoyed it, Deborah 🙂 One can never add too much basil or garlic!
  Reply
JRC says
October 13, 2019 at 8:40 pm

This recipe is a keeper, did NOT miss the noodles! Of course I made little tweaks. I cut cabbage head in half then boiled. I might boil head halves longer after peeling off several thinner top layers. I would cut out thick ribs next time. I used two CHEAP cans of prepared spaghetti sauce (poured 1/2 C. on bottom of pan before adding to meat sauce). I added extra spices. I also used more mozzarella than recipe calls for, I sprinkled each layer with mozzarella, probably used bag and a half of shredded. I will change cooking time and temp after the initial 10 min. After taking foil off, I might try turning down to 325 and cook for 20-30 min longer. Might help evaporate liquid better. My husband gave it two thumbs up….I will definitely be making again! And YES, letting it sit helps! I now feel I have room for dessert!!
Reply
- Julie says
  October 14, 2019 at 9:02 am
  Glad you loved it and also made it your own by adding your own twists. Extra cheese is always a win in my book 🙂 I bet it was delicious!
  Reply
  - Deborah Lynn says
    May 3, 2020 at 10:21 pm
    
    This was better than lasagna with the heavy carbs. I loved it! I used turkey instead of beef and put a bit more fresh basil than called for. I will make it again and again!
    Thank you for the recipe!
Ruth Lawson says
July 21, 2019 at 2:10 pm
Excellent!
Reply
c cc says
September 16, 2018 at 6:00 pm

WOW = DELICIOUS!! I just did the meat sauce like you would for spaghetti, also made it with vegetarian/ soy meat, it is sooooo good!! thank you
Reply