Cabbage Lasagna | Just the Recipe | KETO – Low Carb #shorts

Cabbage Lasagna | Just the Recipe | KETO – Low Carb #shorts

What I Used:
– ground beef (2lbs)
– sweet pork sausage (1lb)
– salt, pepper, garlic powder, onion powder, olive oil
– cabbage (shredded)
– garlic (4 cloves, minced)
– marinara sauce (3 cups)
– red cooking wine (1/4 cup)
– oregano, basil
– mozzarella cheese
– ricotta cheese (1 cup)
– parmesan cheese
– garlic & parsley, red pepper flakes

Whenever I make ground beef, I like to mix it in with sausage as well, 2 to 1. Seasoned the meat with salt, pepper, garlic and onion powder. Then combined everything by folding, using olive oil as well.
Then in a pot, heated up some olive oil and put the ground meat to brown. While that went, cut up half a head of cabbage, placed in a baking dish, seasoned with olive oil, salt and garlic powder, and placed into the oven at 350.
The rest of the prep is dicing an onion, as well as mincing 4 garlic cloves. Then took out the ground beef, cooked the onions for a few minutes, put the meat back in as well as the garlic.
I then added in the marinara sauce, red cooking wine, oregano and basil. Covered, and let simmer for 20 minutes. While that was cooking, tossed the cabbage so nothing burns and placed back into the oven.
After the sauce reduces down a little. Mixed that in with the cabbage. Topped with the ricotta, mozzarella, and parmesan cheese. Placed back into the oven at 350 so the cheese could melt.
Thanks for watching!

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