Prep Time::45 mins
Cook Time:: 1 hr 30 mins
Additional Time::15 mins
Total Time:: 2 hrs 30 mins
Servings::12
Yield::12 servings
Ingredients
1 pound lean ground beef
1 medium onion, chopped
1 tablespoon minced garlic
½ cup grated carrots
4 ounces mushroom pieces
1 pound canned tomatoes
1 tablespoon dried basil
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon thyme
¼ teaspoon nutmeg
1 head cabbage
24 ounces low-fat cottage cheese
½ cup grated Parmesan cheese
1 tablespoon parsley
1 ½ teaspoons salt
1 teaspoon oregano
cooking spray
2 cups grated part-skim mozzarella cheese
½ cup grated Parmesan cheese
Directions
Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add carrots and mushrooms. Add tomatoes and break up using a fork. Add basil, sugar, 1 teaspoon salt, thyme, and nutmeg. Reduce heat and simmer meat sauce for 30 minutes.
Meanwhile, bring a large pot of water to a boil. Immerse cabbage in the boiling water and carefully break off leaves. Cook until leaves are limp, about 3 minutes. Drain.
Combine cottage cheese, 1/2 cup Parmesan cheese, parsley, 1 1/2 teaspoons salt, and oregano in a bowl and set aside.
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9×13-inch baking pan with cooking spray and place a layer of cooked cabbage leaves flat in the bottom.
Reserve 1/4 cup of meat sauce. Layer 1/2 the remaining sauce on top of the cabbage leaves in the baking pan. Layer 1/2 the cottage cheese mixture followed by 1/2 the mozzarella cheese. Add a second layer of cabbage leaves, followed by remaining 1/2 of meat sauce, remaining cottage cheese mixture, and mozzarella cheese. Sprinkle reserved 1/4 cup meat sauce on top and finish with 1/2 cup Parmesan cheese.
Bake in the preheated oven for 45 minutes. Remove from the oven and let sit 15 minutes before slicing.
Recipe Tip
This can be made ahead and refrigerated. Allow an additional 10 to 15 minutes baking time.