How to make Cabbage Lasagna, Low Carb and delicious


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This recipe is one I found online some time back and I’m not sure who the author was. Hubby and I both love pasta dishes, which of course we don’t eat anymore …

22 replies
  1. Splaticus Blah
    Splaticus Blah says:

    I just make the lazy man's cabbage rolls. Not fussing. Just cut up the cabbage boil it for 10 to 15 min then strain and place in a casserole dish and add the very meaty, mushroom,green pepper sauce on top and let it simmer for an hour or so. 🙂

    Reply
  2. Patrick Sims
    Patrick Sims says:

    A neat trick is to add a tablespoon of tapioca to the marinara sauce. After cooking the lasagna is firm and
    Stands up nice on the plate. No taste added. I also would add onion, garlic, and fresh parsley….and mushrooms!
    Now I have to try it!

    Reply
  3. Mark Beiser
    Mark Beiser says:

    I made this and love it, though I spiced it up WAY more than you did in the video.
    It was great, but I'm not a big fan of the texture and flavor of the cabage "noodles".
    I think the point of drying the cabbage more, then sautéing it in olive oil, is to reduce the moisture further, and the cabbage flavor. I'm going to try that method next time.

    Reply
  4. Queentina Roberts
    Queentina Roberts says:

    I am sure this taste fantastic but if you steam your cabbage you will never boil it again steam brings out all the natural sweetness and flavor you loose from boiling. I am definitely trying this vegan style.

    Reply

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