CABBAGE LASAGNA
A very filling, low-carb lasagna that uses cabbage leaves in place of lasagna noodles. We find it every bit as good if not better than lasagna with pasta.
Provided by Ginn
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 12
Number Of Ingredients 20
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add carrots and mushrooms. Add tomatoes and break up using a fork. Add basil, sugar, 1 teaspoon salt, thyme, and nutmeg. Reduce heat and simmer meat sauce for 30 minutes.
- Meanwhile, bring a large pot of water to a boil. Immerse cabbage in the boiling water and carefully break off leaves. Cook until leaves are limp, about 3 minutes. Drain.
- Combine cottage cheese, 1/2 cup Parmesan cheese, parsley, 1 1/2 teaspoons salt, and oregano in a bowl and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray and place a layer of cooked cabbage leaves flat in the bottom.
- Reserve 1/4 cup of meat sauce. Layer 1/2 the remaining sauce on top of the cabbage leaves in the baking pan. Layer 1/2 the cottage cheese mixture followed by 1/2 the mozzarella cheese. Add a second layer of cabbage leaves, followed by remaining 1/2 of meat sauce, remaining cottage cheese mixture, and mozzarella cheese. Sprinkle reserved 1/4 cup meat sauce on top and finish with 1/2 cup Parmesan cheese.
- Bake in the preheated oven for 45 minutes. Remove from the oven and let sit 15 minutes before slicing.
Nutrition Facts : Calories 235.2 calories, Carbohydrate 13.5 g, Cholesterol 46.6 mg, Fat 9.8 g, Fiber 3.5 g, Protein 23.6 g, SaturatedFat 4.9 g, Sodium 1018 mg, Sugar 7.8 g
CAJUN CABBAGE SOUP
Not too spicy, warm and healthy. Skip the sausage, add canned beans, and use vegetable stock to make it vegetarian. Serve with sourdough bread and more salsa as desired.
Provided by Erin Wright
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Heat butter in a large Dutch oven or heavy stockpot over medium heat; cook and stir leeks, onion, and garlic until softened, 5 to 10 minutes. Add celery and carrots; cook and stir 3 to 4 minutes. Add cabbage; cook and stir until slightly tender, about 5 minutes.
- Mix water, salsa, ketchup, bouillon cubes, Creole seasoning, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer until flavors blend in soup, 20 minutes. Add sausage to soup and simmer until cooked through, about 20 minutes more.
Nutrition Facts : Calories 221.2 calories, Carbohydrate 19.9 g, Cholesterol 27.2 mg, Fat 12.4 g, Fiber 4.5 g, Protein 9.5 g, SaturatedFat 5.1 g, Sodium 1522.1 mg, Sugar 9.8 g
RUSTIC CABBAGE AND SAUSAGE SOUP
Easy and delicious rustic Italian-flavored cabbage soup.
Provided by mkhurt
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat a Dutch oven over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add carrots, onion, celery, and garlic; cook and stir for 1 to 2 minutes.
- Add chicken broth, beans, tomatoes, cabbage, and Italian seasoning; bring to a simmer. Cook until cabbage is tender, about 5 to 10 minutes.
Nutrition Facts : Calories 379.4 calories, Carbohydrate 46.2 g, Cholesterol 26.8 mg, Fat 11.9 g, Fiber 11 g, Protein 22.4 g, SaturatedFat 4 g, Sodium 1456.7 mg, Sugar 5.5 g
LASAGNA SOUP
It's fall and it's time for soup and lasagna! You can combine the two into one delicious recipe!
Provided by Suzy Mazz
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h19m
Yield 10
Number Of Ingredients 18
Steps:
- Heat olive oil in a large pot over medium heat. Cook hot and mild sausage, stirring to break up into pieces, until browned, about 5 minutes. Add onions; cook and stir until translucent, about 5 minutes. Stir in garlic, oregano, and red pepper flakes; cook until fragrant, about 2 minutes.
- Stir tomato paste into the paste. Fill tomato paste can with water and pour in; mix well. Pour in beef broth, diced tomatoes, crushed tomatoes, and wine. Stir in basil sprigs, salt, and pepper. Bring soup to a boil; reduce heat and simmer until flavors combine, at least 30 minutes.
- Mix ricotta cheese, mozzarella cheese, and Parmesan cheese together in a bowl; season with salt and pepper.
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Divide pasta among serving bowls; spoon some of the ricotta cheese mixture on top. Ladle soup over cheese mixture.
Nutrition Facts : Calories 510.8 calories, Carbohydrate 49.6 g, Cholesterol 52.8 mg, Fat 21.7 g, Fiber 4 g, Protein 26.1 g, SaturatedFat 8.1 g, Sodium 1529.3 mg, Sugar 7.9 g
CREOLE SOUP
Special seasonings set this flavorful soup apart from any others I've tried. It makes a nice big batch, so it's perfect when feeding a crowd. Plus, leftovers freeze well. - Del Mason, Martensville, Saskatchewan
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 18 servings (4-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. , Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Discard bay leaf before serving.
Nutrition Facts : Calories 128 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 571mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.
HEARTY CABBAGE, BEEF, AND LENTIL SOUP
This makes a very large pot of a delicious, hearty ground beef and lentil soup that is perfect to warm you up on a cold winter day. And the bonus is -- lots of leftovers for tomorrow!
Provided by Melissa
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- Combine broth, carrots, celery, and lentils in a large stockpot over medium-high heat; bring to a boil. Boil for 5 minutes, then reduce heat to low. Add cabbage, tomato sauce, diced tomatoes, thyme, oregano, salt, pepper, and bay leaf. Cover and let simmer until vegetables and lentils are cooked thoroughly, about 45 minutes.
- While soup is simmering, heat a skillet over medium-high heat. Add ground beef, onion, and garlic; cook and stir until browned and crumbly and onion is soft, 5 to 7 minutes. Drain fat from the skillet; add contents to the soup. Serve.
Nutrition Facts : Calories 327.6 calories, Carbohydrate 32.3 g, Cholesterol 47.3 mg, Fat 10.3 g, Fiber 13.6 g, Protein 26.2 g, SaturatedFat 4 g, Sodium 1428.3 mg, Sugar 8.4 g
CABBAGE CREOLE
This is a recipe that my mom has cooked for years. I never would eat this because I'm not too big on cabbage, but once I finally tried it, it became one of my favorite dishes!
Provided by iluvfood
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, brown beef with chopped onion. Drain, if necessary. Return meat mixture to pan.
- Add chopped cabbage (this may have to be done in batches depending on how big of a pan you use). Cook until cabbage is somewhat wilted.
- Add Rotel and continue to cook until cabbage is tender.
- Add cubed Velveeta and seasonings to taste.
- Cook until cheese is melted. Serve hot.
Nutrition Facts : Calories 491.9, Fat 29.7, SaturatedFat 14.8, Cholesterol 121.9, Sodium 1822, Carbohydrate 23.8, Fiber 6.2, Sugar 12.6, Protein 34
CREOLE CABBAGE
Make and share this Creole Cabbage recipe from Food.com.
Provided by Charlotte J
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef and drain.
- Add chopped onion, pepper, garlic and butter to meat mixture.
- Add tomatoes, tomato sauce and chopped cabbage.
- Salt and pepper to taste.
- Cover and cook until cabbage is tender.
Nutrition Facts : Calories 194.3, Fat 10.3, SaturatedFat 4.3, Cholesterol 42.4, Sodium 492.8, Carbohydrate 13.7, Fiber 4.2, Sugar 7.5, Protein 13.4
CABBAGE CREOLE
This is a tasty, filling and inexpensive dish...from the "Lone Star Cookbook 1997-98", Aggie Moms Club, Texarkana TX
Provided by loof751
Categories Vegetable
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Chop the onion and green pepper. Slice the cabbage.
- In a large pan, brown the gound beef with the onions and peppers. Drain and remove from pan.
- Put the sliced cabbage in the pan; add the Rotel tomatoes. Cook on medium heat until cabbage is tender.
- Add the meat mixture to the cabbage and stir well. Stir in the cheese soup until well blended. Cover and cook over low hear for at least 1 hour. Add salt and pepper to taste.
CREOLE RICE, SAUSAGE, AND CABBAGE SOUP
I had some leftovers from Recipe#410327, which were leftovers from Recipe#126488 By Chef#145352. So,I came up with what I think is a very good soup. Please remember to use the mentioned recipes to get the exact taste that I reached. I served this with a grilled cheese sandwich on the side. Shredded cheese and croutons are optional. Submitted to " ZAAR " on January 26th.,2010.
Provided by Chef shapeweaver
Categories Creole
Time 25m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Combine soup and water in a medium sauce pan.
- Heat over medium heat.
- While soup is heating, cut cabbage rolls into bite size pieces and add to soup.
- Stir until cabbage roll mixture is heated through.
- Pour into bowls, and top with optional cheese and croutons.
Nutrition Facts : Calories 256.2, Fat 3.3, SaturatedFat 0.6, Sodium 889.9, Carbohydrate 50, Fiber 3.1, Sugar 13.1, Protein 8
CABBAGE LASAGNA
Make and share this Cabbage Lasagna recipe from Food.com.
Provided by below_gravity
Categories Very Low Carbs
Time 2h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Slice cabbage head in half. Slice long strips about 1/4inch wide.
- steam until just tender (~7 minutes) and set aside.
- Brown Meat, add spices.
- Add onions to meat and sautee.
- Add tomato sauce to meat and set aside.
- Mix ricotta, eggs, and herbs.
- Grease 2 Qt baking dish.
- Heat oven to 350.
- Layer Cabbage, then meat/tomato sauce, then ricotta. repeat.
- Cover and Bake 45 minutes at 350.
- Uncover, put cheese on top, back 10 minutes or until cheese is browned.
- Let rest 10 minutes before serving.
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