Looking to use some cabbage leaf up or the cat is demanding lasagna while on keto? Swap pasta with cabbage then sprinkle it with love! Like the original!
As I most recently have a little time, I had been looking on the internet last week. Trying to find new, stirring ideas, inspirational meals that We have never tested before, to astonish my family with. Hunting for a long time but could not come across any interesting stuff. Just before I thought to give up on it, I ran across this scrumptious and simple dessert simply by chance. It looked so mouth-watering on its image, it required fast actions.
It absolutely was not so difficult to imagine the way it’s created, its taste and how much boyfriend will probably like it. Mind you, it is very simple to please him when it comes to puddings. Yes, I’m a blessed one. Or perhaps he is.Anyway, I got into the site: Suncakemom and followed the simple instuctions which were coupled with nice pictures of the task. It just makes life much easier. I can suppose it’s a slight effort to take photographs in the midst of baking in the kitchen because you most often have sticky hands so I seriously appreciate the time and energy she placed in for making this post .
With that in mind I’m inspired to present my very own dishes similarly. Many thanks the idea.
I had been tweaking the initial mixture create it for the taste of my loved ones. I have to tell you it was a great success. They enjoyed the taste, the structure and enjoyed getting a delicacy like this in the middle of a stressful workweek. They quite simply wanted lots more, more and more. Hence next time I am not going to commit the same mistake. I am going to double the quantity .
This keto cabbage lasagna recipe is from SunCakeMom.
Remove the core of the cabbage. It’s not absolutely necessary but it will ease our job later on.
Place the rinsed whole cabbage head into hot water.
Cook it until the leaves are easily come off for about 3-10 minutes.
Take it out and let it cool or cool it down in cold water.
Cut the Bacon or pancetta or any other type of pork that we can use as lardon. We can substitute it with a tablespoon of fat or cooking oil, as well. No harm would be done.
Place them into a frying pan and preferably on low to medium heat render the fat out.
Meanwhile the bacon is in the frying pan, dice up the onion, carrot and celery then add it into the pan.
Saute the vegetables with the bacon on medium heat for about 5 minutes until the onion gets a slight translucent/glassy look. This takes around 5 minutes.
Add the ground meat and mix it well with the vegetables.
Increase heat to medium-high and cook the beef for 10-15 minutes while stirring it often until all the bigger chunks are falling into smaller pieces. At this point the beef should lose all its pinkness and it’s browned properly.
Add the water or wine, tomatoes, salt, black pepper and milk.
Mix it well together, put the lid on and simmer it for 4 hours on low heat, stirring occasionally. For more detailed instructions for the filling check out how to make Bolognese sauce a.k.a Ragu.
If our patience is wearing thin then use pureed tomato and cook it only for about 30 minutes before getting it ready for layering.
Mix finely cut oregano, basil or herbs of choice with the ricotta cheese in a bowl.
Slice the mozarella up.
Remove the cabbage leaves.
Spread some sauce on the bottom of a casserole dish.
Place the first layer of cabbage on the sauce.
Spread some ricotta cheese on the cabbage leaves evenly. We will need the cheese for 3-4 layers depending on the size of the dish.
Place the mozarella slices on top of ricotta cheese.
Ladle tomato sauce on top and spread it evenly out.
Continue with the layers until the top of the casserole dish has been reached. The top should only have cheese.
Place it in a 390°F / 200°C oven until the top of the cheese gets a golden brown color for about 30 minutes.
Let it cool and settle the flavors before serving.