Low-Carb Cabbage Lasagna

• Gluten free

• Meat

  • 2 lbs Ground beef, lean

• Produce

  • 1 Anaheim pepper
  • 2 tsp Basil
  • 2 Cabbages, medium-sized
  • 1 clove Garlic
  • 1 tsp Oregano
  • 1 28 oz can Tomatoes
  • 1 Yellow onion

• Refrigerated

  • 1 Egg whites

• Baking & Spices

  • 1 Red pepper flakes
  • 1 Salt and pepper

• Dairy

  • 1 cup Gouda cheese
  • 1 cup Mozzarella cheese
  • 1 cup Parmesan cheese

Found on everydaydishes.com

Description

Directions

• Preheat oven to 375 degrees.
• Cut cabbage heads in half and boil for 15-20 minutes until soft. Drain water and chop into 1 squares. Then sauté cabbage for 2-3 minutes to remove excess water. Let cool and wrap cabbage leaves in dishtowel, squeezing out remaining water.
• Brown beef in skillet. When most of the pink is gone, add pepper and onion. Saute 3 more minutes until thoroughly cooked and onion has softened. Add garlic, oregano and basil and cook 1 more minute. Remove from heat.
• In a medium bowl whisk egg white into crushed tomatoes. Add to meat mixture and season with salt and pepper.
• In a separate bowl mix cheeses together.
• To assemble, double layer cabbage, meat sauce and cheese in greased 9 x 13 pan. Sprinkle with red pepper flakes if desired. Bake 20 minutes or until golden brown