Lasagna Cabbage Rolls or Enchiladas
THM:S, low carb | The cabbage roll option is gluten/egg/nut free. Allergy info for the enchilada option will vary according to the low-carb tortillas you use.
Serves: 15-20
  • 18-20 large cabbage leaves (the outer leaves of 2 large cabbages) or 9-10 low-carb tortillas, or a combination of both
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  • 2½ lb. ground beef
  • 1 med. onion, chopped
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  • ¾ c. pizza sauce
  • 1½ tsp. each Italian seasoning, oregano
  • 1 tsp. each ground sage, salt
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  • 15 oz. ricotta cheese
  • 1½ c. shredded mozzarella cheese
  • ¾ tsp. garlic powder
  • ½ tsp. black pepper
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  • Additional pizza sauce and shredded mozzarella cheese for topping (a 24. oz. jar of pizza sauce and a quart bag of shredded mozzarella work well for the entire recipe, including the amounts used in the previous sections)
  1. If using cabbage leaves, prepare them by blanching them in boiling water for 2 minutes. Remove from the water and set aside.
  2. Fry the ground beef and onion together until the ground beef is cooked through. Drain and chop, then return the ground beef and onion to the skillet and add the pizza sauce and seasonings. Mix well.
  3. Mix the ricotta, mozzarella, garlic powder, and pepper together.
  4. Grease two 9"x13" pans, then prepare the rolls. The cabbage leaves take half the amount of filling that low-carb tortillas do. Divide the ground beef mixture and the ricotta mixture among the cabbage leaves and/or wraps, using a spoon of each on each cabbage leaf or tortilla. (You'll use more ground beef mixture than ricotta mixture in each.) Wrap the cabbage rolls up like you would wrap presents and place them seam down in the pans. For the tortillas, just roll them up lengthwise like you would enchiladas. Place them in the pans seam side up. Top the cabbage rolls and/or tortillas with additional pizza sauce and mozzarella cheese, then bake (uncovered) at 375* for 30 minutes.
Recipe by Briana Thomas at