You guys know I’ve been talking about cabbage all over my Instagram stories. It’s the perfect thing to keep in your fridge because it lasts for so long.

• Cabbage lasts up to two weeks in the fridge 

• Great substitute for lettuce when greens wilt

• Anti-inflammatory and versatile 

• Works for salads, warm dishes, and swaps like noodles 

• Budget-friendly and low waste The fridge staple that lasts

INGREDIENTS

Base

• 1 head green cabbage (you’ll use outer leaves)

• Olive oil

Meat Layer

• ~1 lb ground beef (80/20 preferred)

• 1/2 white or brown onion, chopped

• Spicy salt

• Black pepper

• Garlic powder

• Onion powder

• Dried oregano

• Red chili flakes

Sauce + Cheese

• Simple tomato sauce (about 2 cups)

• Shredded mozzarella (regular or vegan)

• Vegan parmesan (optional, for inside layers)

COOK TIME

• Prep: 20 minutes

• Bake: 30 minutes

• Rest: 10 minutes
  Total: ~60 minutes

STEPS

1. Boil cabbage leaves

• Bring a large pot of water to a boil.

• Cut cabbage into quarters and peel off outer leaves.

• Drop leaves into boiling water for about 1–2 minutes until soft and flexible.

• Remove and set aside.

1. Make meat mixture

• Heat olive oil in a pan over medium-high.

• Add ground beef and chopped onion.

• Season with spicy salt, black pepper, garlic powder, onion powder, oregano, and chili flakes.

• Cook until just browned and broken into small pieces (about 3–5 minutes).

1. Preheat oven

• Preheat to 400°F.

1. Assemble lasagna

• Spread a thin layer of tomato sauce on bottom of baking dish.

• Add layer of cabbage leaves.

• Add meat mixture.

• Add mozzarella and a little sauce.

• Repeat layers (about 4 layers total).

• Finish with sauce and mozzarella on top.

1. Finish + bake

• Drizzle lightly with olive oil.

• Sprinkle spicy salt and black pepper on top.

• Bake at 400°F for 30 minutes until bubbly and golden.

1. Rest + serve

• Let cool for about 10 minutes before slicing.