Time to make 35 minutes | Makes: 1 skillet | Source thatlowcarblife.com

Keto cabbage lasagna skillet, shared by Jamie C. in our RPFarm Members 2018 Facebook group


For the lasagna:

  • 1 pound ground beef
  • ½ onion, minced
  • 1 clove garlic, minced
  • 1 medium head cabbage, cored and chopped
  • 24 ounce jar Rao’s Marinara
  • 2 cups shredded mozzarella

For the topping:

  • 2 cups ricotta
  • ¼ cup shredded Parmesan
  • 1 clove garlic, minced
  • 2 tablespoons freshly chopped parsley


  1. Heat a large skillet over medium heat and add the ground beef.
  2. Brown the beef until about halfway cooked, breaking it up as it cooks.
  3. Add the onion and garlic to the meat mixture and cook, stirring often, until the meat has cooked through.
  4. Add the marinara to the meat and stir to combine.
  5. Add the cabbage to the skillet and carefully stir to coat the cabbage in the meat sauce.
  6. Once the cabbage has cooked down a bit, cover the pan with a lid and continue cooking for 15 minutes over low heat or until the cabbage is as soft as you’d like.
  7. Remove the lid and add the mozzarella to the skillet. Stir well to combine.
  8. To make the ricotta topping, add the ricotta, Parmesan, garlic, and parsley to a small bowl and stir to combine.
  9. Spread the ricotta mixture over the cabbage and cover the pan and cook over low heat for 2 minutes to warm through.
  10. Serve immediately.

Riehm Produce Farm, LLC
7244 N. State Route 53
Tiffin, OH 44883