Savoy Cabbage Lasagne
If you love lasagne but want to skip the pasta, this savoy cabbage lasagne will quickly earn a spot in your repertoire. Tender savoy cabbage leaves stand in for the pasta sheets, wrapping around a hearty beef filling and three different cheeses. Gorgonzola meets mozzarella and Edam, with fresh tomatoes rounding it all out. The result is a rich, satisfying bake with just 9 g of carbs per serving.
Ingredients
- 300 g savoy cabbage
- 100 g onion
- 1 garlic clove
- 120 g minced beef, or mixed mince / turkey mince
- 1 egg
- 1 tsp olive oil
- 50 g Edam
- 50 g mozzarella
- 50 g gorgonzola, or ricotta / cream cheese for a milder flavour
- 150 g tomatoes
- salt and pepper, to taste
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 2 Servings |
|---|---|---|
| Calories | 520 kcal | 1,040 kcal |
| Carbohydrates | 9 g | 18 g |
| Protein | 37 g | 74 g |
| Fat | 38 g | 76 g |
| Fibre | 4 g | 8 g |
| of which sugar | 5 g | 10 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Trim the savoy cabbage, separate the leaves and wash them thoroughly. Cut out the thick stalks.
- Blanch the cabbage leaves in boiling salted water for about 3 minutes, then drain.
- Finely dice the onion and garlic, then mix well with the minced beef and the egg.
- Finely grate the Edam. Finely chop the mozzarella and gorgonzola.
- Chop the tomatoes and mix with the gorgonzola. Season with salt and pepper.
- Preheat the oven to 180C (fan 160C).
- Brush an ovenproof dish with the olive oil and lay a third of the cabbage leaves as the bottom layer.
- Spread the meat mixture evenly on top and cover with the grated Edam.
- Lay half of the remaining cabbage leaves on top and cover with the tomato and gorgonzola mixture.
- Arrange the last of the cabbage leaves as the top layer and scatter over the grated mozzarella.
- Bake in the preheated oven for about 40 minutes, until the cheese is golden and bubbling.
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Nutrition facts per serving (estimate)
| Calories | 520 kcal |
|---|---|
| Carbohydrates | 9 g |
| Protein | 37 g |
| Fat | 38 g |
| Fibre | 4 g |
| of which sugar | 5 g |
Frequently asked questions
Can I make the savoy cabbage lasagne ahead?
Yes, you can layer the lasagne completely and keep it in the fridge for up to a day. Just bring it back to room temperature before baking, then pop it in the oven as directed.
Which mince works best?
Mixed mince or pure beef mince both work equally well. For a lighter version, you can also use turkey or chicken mince.
Is the savoy cabbage lasagne really gluten-free?
Yes. Since there are no lasagne sheets or other gluten-containing ingredients, the recipe is naturally gluten-free. Just double-check the labels on your cheese and seasonings to be sure.
Can I swap out the gorgonzola?
If you're not keen on blue cheese, you can replace the gorgonzola with ricotta or cream cheese. The flavour will be milder, but the dish still works beautifully.
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