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Cabbage Lasagna
  1. Preheat oven to 350F
  2. Carefully remove leaves from cabbage head
  3. Parboil leaves in salted boiling water for 5-10 minutes. Drain and remove excess water with towel
  4. Mix ricotta and parmesan cheese with eggs and parsley. Set aside
  5. Stir marinara sauce into browned meat
  6. Spread about ¾ cup sauce onto bottom of 11x15 inch baking pan
  7. Place a layer of cooked cabbage leaves over sauce
  8. Spread half ricotta cheese mixture over cabbage leaves
  9. Top cheese mixture with half the remaining sauce
  10. Cover sauce with half the mozzarella cheese
  11. Repeat layers
  12. Top off with additional parmesan cheese if desired
  13. Bake for about 25 minutes
Recipe Notes

Calories per Serving: 451; Carbs: 9g


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