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.
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)
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.
If you would like to receive other palate-pleasing, fitter and leaner recipes, don’t forget to subscribe to our newsletter above! And don’t forget to check out Dr. Josef’s new book “American Diet Revolution.”