Cabbage LasagneSo, I made up this recipe for two reasons.  First, I am the queen of casseroles. If it can be put into a baking dish, stored and popped in the oven later for a one dish meal- I am all over it.  Second, on this particular day, I was extra lazy and had only these ingredients in the fridge, so I went for it.  It turned out delicious.  Hope you enjoy! Ingredients

  • 1 head of green or red cabbage (coarsely shredded)
  • 5 lbs. of 100% grass-fed 85/10 ground beef (I have also done this with pasture-raised ground turkey or chicken)
  • 1 yellow or red onion (diced)
  • 2 tbsp. of minced garlic (fresh is best)
  • 1 block of Raw Goat’s Milk Sharp Cheddar Cheese (grated)
  • ½ to 1 cup goat cheese, crumbled (Depends on how cheesy you want it)
  • Seasoning Salt (I like this gluten-free, sugar-free, nightshade-free, organic, non-GMO seasoning)
  • Salt to taste
  • Pepper to taste


  1. Preheat oven on 375. Grease a 9 x 13 inch baking dish with butter, lard or coconut oil.
  2. Add onions and garlic to a skillet and sauté until onions are translucent.
  3. Add ground beef, chicken or turkey to skillet and brown. While browning add your seasoning salt before flipping the meat (it probably ends up being about ¼ tsp of seasoning total- it is salty, so you don’t want to overdo it).  Turn heat off once meat browned all the way through
  4. Add a layer of cabbage to the bottom of your baking dish (like you would if you were putting noodles on the bottom).  Top with ground meat mixture.  Next layer on sharp

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