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Cabbage Lasagna (low carb)

INGREDIENTS

  • 1 Large Cabbage
  • 40 ounces low sugar or sugar-free crushed tomatoes
  • 16 ounces ricotta cheese
  • 1 egg
  • 1 tsp granulated garlic
  • 2 1/2  lb  ground beef
  • 2  tbsp  fresh basil
  • 1  tsp  red chili flakes
  • 1  small onion
  • 4  garlic cloves
  • 2  tsp  Italian seasoning
  • 1 tsp dried oregano
  • 1  cup  fresh mozzarella cheese
  • salt and pepper to taste
  • 1 cup mushrooms
href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOz3aQt03hPp6iM4H5p0iNacRSIZAtPpJ_QMiZJmuGXmXhCmXbfJGxPdtmK540N7aOAUbuHECWP02wW8rJSS18hUAKa2fiUlDwUNneKKrzVIyXAtsSnaKXaAZLBpjS1Mr673LVWpLrPBOy/s1600/kj6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">Cabbage Lasagna (low carb)
INSTRUCTIONS

  1. Fill a large pot with water. Bring to a boil and add salt.
  2. Peel and discard the top 2-3 leaves from the cabbage and then cut the core.
  3. Place the cabbage in the boiling salted water and cook for 5 minutes.
  4. Let the cabbage cool, pull the leaves, and then pat dry well with paper towels.
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  7. Get full recipe >> CLICK HERE


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