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Cabbage Lasagna
Low Carbohydrate Recipe

Ingredients:
One medium to large head of cabbage
1 tablespoon olive oil
Two garlic Cloves, minced or pressed
One medium onion, chopped
One green bell pepper, chopped
3/4-pound lead ground round
One 6-ounce can tomato paste
1 teaspoon dried oregano
2 teaspoons salt
1 teaspoon black pepper
1 cup grated Mozzarella cheese
1/2 cup ricotta or cottage cheese
1/2 cut freshly grated Paramesan cheese

Directions:
Preheat oven to 350-degrees. Wash the cabbage and remove the tough outer leaves. Cut the head in half. Carefully peel back the leaves. trying to keep them in tact; thest will serve as the lasagna noodles. Arrange the individual leaves on a steamer basket or tray and steam until nearly tender, about three to five minutes.(you can also do this in the microwave.) Set aside.

Put the olive oil in a large skillet over medium-high-heat. Saute' the garlic, onion, and green peper until the onion is translucent. Add the ground round and brown thoroughly. Drain or skim the accumulated fat and water. Add the tomato paste and tomato sauce and seasonings to the mixture and combine well. Coat a 9 X 13 X 2-inch baking pan with a little olive oil.

Line the bottom of a pan with a layer of cabbage leaves. Top with half the meat mixture. Add a third of the mozzarella cheese and half of the rocotta cheese. Add another layer of cabbage leaves, and remaining half of the meat mixture, another third of the mozzarella and the remaining half of the rocotta. Top with the remaining mozzarella and finish by scattering the paramesan on top.

Recipe makes eight servings.

Bake covered for about 20 minutes. Uncover and bake for five minutes more.

Note:
This dish freezes very well. Simply cool, cut into individual serving sizes and freeze in freezer wrap or freezer containers. To re-heat, thaw and heat in microwave approximately four minutes on high.

Nutrition information per serving:
Protein 20g
Total Carbohydrate 9g