Cabbage Lasagna 1 medium to large head of cabbage 1 tbsp. olive oil 2 cloves garlic, minced or pressed 1 medium onion, chopped 1 Green bell pepper, chopped 3/4 lb. ground beef 1 6oz can hunt*s tomato paste 1 8oz can hunt*s tomato sauce 1 tsp. dried oregano 2 tsp. salt 1 tsp. black pepper 1 cup grated mozzarella cheese 1/2 cup ricotta or cottage cheese 1/2 cup freshly grated parmesan cheese Preheat oven to 350. clean cabbage and remove tough outer leaves. cut head in half. carefully peel back to keep intact these are the *noodles*. Arrange individual leaves on tray or steamer basket and steam until tender (3-5 min). This can be done in the microwave also. SET ASIDE. Heat oil over medium/high heat in a large skillet. Sauté onion, garlic, green pepper until onion is translucent. Add beef and brown thoroughly and drain. Add paste and sauce and seasonings, mix well. Coat a 9x13x2 baking pan with a little olive oil. Line bottom with a layer of cabbage leaves. Top with half meat mixture. add 1/3 of mozzarella and 1/2 of ricotta. Add another layer of cabbage leaves, rest of meat mixture , another 1/3 of mozzarella, and remaining ricotta. Top with remaining mozzarella, and finish by scattering parmesan on top. Bake covered for about 20 min. uncover and bake 5 more min or until done. Makes 8 servings Per serving: 9 grams carbohydrates 20 grams protein
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