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    Cabbasanga: A Revolutionary 21st Century, Leaner- for- Life Recipe

    Alternative Lasagna

    In this dish, we follow a traditional recipe for baked lasagna, with one important exception. Instead of blood-sugar-spiking, fat-storage-stimulating, grain-based lasagna noodles, we use fresh purple cabbage, cut into long strips about 2” wide. This recipe yields eight, large, nutrient-packed, palate-pleasing servings.

    A. Ingredients

    1. One pound of organic, ground, pasture-raised beef or turkey
    2. One head of organic purple cabbage, cut into long, 2”-wide strips
    3. One large organic onion
    4. Two large, organic, portabella mushrooms
    5. Six stalks of organic celery
    6. Three cloves of organic garlic
    7. A 16-ounce jar of mild organic strained tomatoes
    8. 8 ounces of cheddar cheese (organic, pasture-raised)
    9. 8 ounces of sour cream (organic, pasture-raised)
    10. Organic Pepper, salt, basil, oregano, ghee (clarified butter)

    B. Procedure

    1. On a stove top with low heat under a stainless-steel pan, in order, add: 2 Tbsp. ghee; Turkey/Beef; Onion chopped; Garlic chopped; Celery, chopped; Mushrooms, chopped; ½ tsp. basil and oregano; ¼ tsp. pepper and salt. Cook 15 min.
    2. Meanwhile, in a large Pyrex glass dish, melt 1 Tbsp. ghee, then spread 1/3 of cabbage, cut into long strips, over the bottom. Bake in an oven at 300° for ten minutes.
    3. When meat and vegetables are lightly cooked, remove from stove top.
    4. With large spoon, layer ½ of meat/vegetables on baked cabbage strips.
    5. Layer ½ tomato, 1/3 of cabbage, then all sour cream, add spice to taste.
    6. Layer the other half of the meat/vegetables on top of sour cream.
    7. Layer on the rest of the cabbage strips, then the rest of tomato, return to oven to bake at 300°for 30 minutes.
    8. Grate cheese; remove Pyrex from oven; sprinkle on layer of cheese evenly; return to oven to bake 10-20 minutes.

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