Cabbage Lasagna

1 medium to large head of cabbage
1 tbsp. olive oil
2 cloves garlic, minced or pressed
1 medium onion, chopped
1 Green bell pepper, chopped
3/4 lb. ground beef
1 6oz can hunt's tomato paste
1 8oz can hunt's tomato sauce
1 tsp. dried oregano
2 tsp. salt
1 tsp. black pepper
1 cup grated mozzarella cheese
1/2 cup ricotta or cottage cheese
1/2 cup freshly grated parmesan cheese

Preheat oven to 350. clean cabbage and remove tough outer leaves. cut head in half. carefully peel back to keep
intact these are the 'noodles'. Arrange individual leaves on tray or steamer basket and steam until tender (3-5 min).
This can be done in the microwave also. SET ASIDE.

Heat oil over medium/high heat in a large skillet. Sauté onion, garlic, green pepper until onion is translucent. Add
beef and brown thoroughly and drain. Add paste and sauce and seasonings, mix well. Coat a 9x13x2 baking pan
with a little olive oil. Line bottom with a layer of cabbage leaves. Top with half meat mixture. add 1/3 of mozzarella
and 1/2 of ricotta. Add another layer of cabbage leaves, rest of meat mixture , another 1/3 of mozzarella, and remaining
ricotta. Top with remaining mozzarella, and finish by scattering parmesan on top. Bake covered for about 20 min.
uncover and bake 5 more min or until done. Makes 8 servings

Per serving:

9 grams carbohydrates
20 grams protein