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low carb cabbage cake

Low Carb Cabbage Cake

Low Carb Cabbage Cake has layers of flavorful beef, gooey and creamy mozzarella, and tender vegetables for a low-carb version of the classic lasagna!

Course Main Course
Cuisine American, Italian
Keyword Low Carb Cabbage Cake
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 753 kcal
Author Catalina Castravet


  • 1 head of savoy cabbage or green cabbage
  • 2 pounds ground beef
  • 1 onion finely diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 4 cloves garlic minced
  • 1 teaspoon dried basil
  • 1 tablespoon Worcestershire sauce
  • 1 cup grated romano or parmesan cheese
  • 1 cup ricotta cheese
  • 1/2 cup marinara sauce plus extra for topping
  • 2 cups shredded mozzarella cheese
  • 1 egg
  • 2 tablespoons olive oil
  • 1 tablespoon fresh basil chopped
  • 1 tablespoon fresh parsley chopped
  • salt and pepper


  1. Preheat oven to 350 degrees F.
  2. Core and separate the leaves from the cabbage, then cook them in boiling water for 5 minutes. Drain well, pat dry, and set aside.
  3. Grease the bottom and sides of a 9-inch springform pan with olive oil, and arrange the largest leaves on the bottom so they cover the bottom and sides of the pan all around.
  4. Place a large skillet over medium-high heat, and the meat and cook breaking it with a wooden spoon, until no longer pink, drain the grease and set aside the beef.
  5. Add the olive oil, once hot add the onion, peppers, garlic, and dried basil, cook, and toss until the veggies are tender about 5 minutes. Add the cooked meat and stir to combine. Season with salt and pepper.
  6. Add Worcestershire sauce, grated parmesan cheese, ricotta, marinara, fresh basil, and parsley, cook for another 5-7 minutes, set aside, and let it cool then mix in the egg.
  7. Add the first layer of meat mixture down, add shredded mozzarella cheese, next layer a cabbage leaf on top to cover the meat mixture. Repeat until you reach the top or run out of filling.
  8. Finish with cabbage leaves on top and tuck them in the dish all around.
  9. Drizzle the top with a bit of olive oil, salt, and pepper, and some parmesan cheese.
  10. Bake in the preheated oven for about 40-50 minutes.
  11. Let it rest for 15-20 minutes, then remove the sides of the springform pan.
  12. Cut into slices and serve with more warmed marinara sauce, parsley, and grated cheese.
Nutrition Facts
Low Carb Cabbage Cake
Amount Per Serving
Calories 753 Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 24g150%
Trans Fat 2g
Cholesterol 196mg65%
Sodium 812mg35%
Potassium 965mg28%
Carbohydrates 17g6%
Fiber 5g21%
Sugar 9g10%
Protein 49g98%
Vitamin A 1613IU32%
Vitamin C 101mg122%
Calcium 581mg58%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.