I’ve been making the cabbage lasagna probably since month 2 of keto. And it has been part of my meal prep maybe 2 times a month since then.
Its by far one of my favorite recipes will probably get a dedicated post and video real soon.
But for now, it was a part of this week’s meal prep, and is already the second time in this site’s short history that I’m using ground beef.
Which shows how versatile it is in a keto lifestyle. From the extra, I will be making chili to have as a snack on the days I don’t have the lasagna.
The second part of this meal prep is salmon served along side zucchini noodle in a lemon butter sauce. This one is a little bit fancier than what I usually make on a Sunday, but I do like experimenting with new recipes.
Its not really a recipe since it was mostly off the top of the head, but it came out just how I imagined it would. Which is always a win.
I think that’s enough for now, like any meal prep post the recipes won’t be listed but I will take you through the process I used and what is needed.
So, kind of sort of like a recipe but also more like a game plan.
So, getting started with the cabbage lasagna.
cabbage, ground beef, ground sausage, ricotta, mozzarella, parmesan, spinach (I used a “power blend” that has spinach kale and swiss chard among other things), salt pepper garlic powder onion powder oregano
I always like to start with prepping my vegetables so first is shredding the cabbage and layering it onto a casserole dish. Also, since I am not using pre-shredded cheese, this is where I cut the mozzarella into slices and grated the parmesan cheese.
I also prepped the vegetables that will go with the salmon but that will come later.
I drizzled avocado on top and placed to the side for now. This will eventually go into the oven covered to allow the cabbage to soften up a little before pouring the ground beef sauce on top.
Now its time to combine 2-parts ground beef to 1-part ground sausage. For me that was simple enough at 2lbs beef to 1lb sausage.
To combine I like to fold each other over multiple times so both are fully incorporated throughout.
I seasoned both sides with salt, pepper, garlic and onion powder, and oregano. Then heated up some avocado oil in a large pan and let the ground beef cook.
For how much I was cooking and the size of the pan, it took about 40 minutes to cook.
At this point I put in about 1-1/2 cups of marinara sauce and let that cook for another 15 minutes. While this is finishing, I placed the cabbage covered into the oven at 350 degrees.
When both were done, I layered about 3/4th of the ground beef sauce onto the cabbage. I am using the other 1/4th for the chili later.
Then goes a layer of ricotta. After that I load up a layer of the spinach kale+ blend, this will wilt down so I like to pile it up. Then goes the layer of mozzarella followed by the parmesan cheese.
This goes back into the oven. At this point everything is cooked so we are just looking for the cheese to melt and spinach to wilt down.
Next up is the salmon with lemon butter zucchini.
salmon, butter, zucchini noodles, lemon juice, garlic, onions, salt, pepper, white cooking wine
The prep for this includes chopping up an opinion and mincing several cloves of garlic.
The salmon I cooked differently than I usually would because my stovetop was already crowded, and sockeye salmon always comes out differently for me than Atlantic.
So, I melted some butter and rubbed that all around the salmon. Then seasoned with salt, pepper, and garlic powder.
This goes into the oven. Now I’m not 100% sure how long you are supposed to cook fish in the oven, it took about 20 minutes for me and came out fine.
In a pan, I began to sauté the onions in olive oil.
The zucchini noodles I used were frozen, so in a separate pot I started to heat them up.
Once the onions started to become translucent, I added 2 tablespoons of butter. And the minced garlic.
After a few minutes I added in about ½ a cup of white cooking wine and a tablespoon of lemon juice concentrate.
I let this simmer for a about 10 minutes and added in the zucchini with some of the spinach kale blend that I had left over.
These two things are pretty much done now so they are ready to plate up.
Chia Seed Pudding
This is apart of every meal prep for me, so if you are interested, you can check out that post here.
Chili
Finishing this week’s meal prep is the chili. I like throwing this in so I can have a snack on the days I am having the salmon.
After I have taken out the ground beef for the lasagna, I took out the rest of it and put it to the side for now. In that same pan I began to sauté the peppers and onions.
There was enough fat from the sausage that I didn’t need to oil the pan.
Once that is cooked, I placed the meat back in, along with garlic, ½ a cup of marinara, a cup of beef broth, and 2 tablespoons of chili garlic paste.
Mix and let that simmer I believe about 20 minutes. The liquid will cook off and now your chili is ready.
And that’s pretty much it for this week’s meal prep. It not necessarily simple, but for me it is worth it.
So, I hope you can pick something up that can help you.
Usually, with the extra salmon, I would break it up and put it into a salmon cake or mix it into a salmon cream cheese spread.
Cooking this way for meal prep means your options are endless, and I do hope that’s what you get from this site.
