Cabbage Roll Lasagna

By Ester G – Bowmanville, ON
Cabbage Roll Lasagna
  • Prep Time: 30
  • Total Time: 120

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About this Recipe

Skip the noodles and try some fresh cabbage for this new spin on Cabbage Rolls


1 lb Maple Leaf Prime Ground Chicken
1 whole fresh cabbage
1 cup whole grain white rice
2 cup no salt added vegetable broth
2 cup marinana/tomato pasta sauce
1 cup water
1 tsp fresh ground pepper
1/2 cup liquid egg whites
1 cup onion
2 tbsp olive oil
non-stick cooking spray
sour cream (optional)
1 cup cherry or grape tomatoes


Preheat oven to 350.
Spray two 2L casserole dishes with non-stick cooking spray.
In a medium saucepan, heat oil on medium-high heat. Add onions. Cook for 5 minutes.
Add rice and broth to onions. Bring to a boil and cook covered on low for 20minutes, stirring frequently.
Chop cabbage into 4cm wide strips and place into a large pot filled with water. Boil for 10 minutes.
Drain cabbage, set aside.
In a large bowl. combine egg whites, rice mixture, pepper, and raw ground chicken.
In a small bowl, combine pasta sauce and 1 cup of water. Stir until well mixed.
Layer lasagna starting with a layer of cabbage, then meat, then diluted pasta sauce. Repeat, finishing with a layer of cabbage then tomato sauce. Cut cherry tomatoes in quarters and place on top of the lasagna.
Cover and cook for 1.5 hours.
Top with sour cream (optional).

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