Mexican Cabbage Lasagna
9.3g
Net Carbs
19.0g
Protein
25.7g
Fat
4.0g
Fiber
355
Calories
Ingredients:
- 8 ounces Green Chili Peppers (Canned)
- 1 tablespoon Cumin
- 1 cup Red Tomato (with Green Chilies, Canned)
- 2 cups shredded Cheddar Cheese
- 1/4 cup Vinegar (Cider)
- 8 ounces Fresh Pork Sausage
- 1/2 head, large (about 7" dia) Cabbage
- 1 tablespoon Extra Virgin Olive Oil
- 1 1/2 ounces Cilantro (Coriander)
- 1 tablespoon Garlic Powder
- 6 teaspoons Oregano
- 8 ounces Salsa
- 1 tablespoon Chili Powder
- 1/3 cup chopped Onions
- 1/2 pound Ground Beef (80% Lean / 20% Fat)
- 1 tablespoon Onion Powder
- 1/2 cup sliced Black Olives
Directions:
Use the Atkins recipe to make Salsa Cruda or use an alternative no-sugar-added salsa; you will need 1 cup.
- Boil whole cabbage in enough water to cover along with 1/4 cup vinegar for about 10 minutes or until the leaves are soft. Drain and separate leaves; remove the hard stem from each.
- In a large pan, sauté the onion in olive oil until soft and fragrant; about 5 minutes. Add the beef and sausage and cook until meats are starting to brown. Add the ground cumin, garlic powder, onion powder, chili powder, oregano and cilantro; blend to combine and cook an additional minute adjusting seasoning if desired.
- In a large baking dish begin layering. Start with a layer of cabbage leaves then layer as follows: Meat mixture, diced green chilies, olives, a few spoonfuls of tomatoes with chilies then cheese. Repeat the process until all ingredients are gone ending with a layer of cheese; reserve a little cheese for topping.
- Pour salsa over the top of the casserole and sprinkle with reserved cheese. Bake at 350°F for 45-60 minutes or until heated throughout and bubbly.
- Optional toppings (not included in the nutritionals): sour cream, jalapenos, olives, scallion, additional salsa and fresh lime.
This recipe is by Caryn Cupach, Main Dish Winner of our 2014 Get Cooking Recipe Contest.
