Cabbage Lasagna - (In a Crock Pot, Oven or Stovetop)

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“A different idea of making lasagna with cabbage instead of noodles, and using some of the ingredients in my fridge to participate in the Dining on a Dollar Contest - Spring 2013. Hope you enjoy it.”
1hr 30mins

Ingredients Nutrition


  1. In a saucepan, combine tomato sauce, ketchup and sugar. Mix well to dissolve sugar and set aside.
  2. In a large skillet with oil spray, brown ground beef and remove. In the same skillet brown Italian sausage crumbled until brown.
  3. Mix browned sausage with the browned ground beef and add chopped onion, carrot, green bell pepper, garlic powder, oregano, (celery seeds), salt and pepper.
  4. Simmer the meat sauce for about 10 minutes, or until vegetables are cooked but crispy tender.
  5. Then add the prepared tomato sauce to the cooked meats and vegetables and mix well.
  6. Combine the cottage cheese (or Ricotta cheese) with the beaten egg and set aside.
  7. Spoon some of the meat sauce into bottom of crock pot (or slow cooker).
  8. Layer in this order: sliced cabbage, meat sauce, cottage cheese (or Ricotta).
  9. Repeat layers until all is used up, ending with mozzarella cheese on top.
  10. Cover and cook on Low heat setting for about 1 hour, or until cabbage is soft, but do not overcooked.
  11. NOTE: This cabbage lasagna can also be cook on the stovetop in a Dutch oven, or bake in the oven at 350ºF. for about 30 minutes, or until cabbage is tender, but not overcooked.

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