1 lb grass fed beef
1/4 tsp Celtic sea salt
1/8 tsp black pepper
1 cup chopped onion
1/2 cup chopped mushrooms
1 14.5-oz can crushed tomatoes
1 1/2 tsp chopped garlic, divided
1/2 tsp Italian seasoning
1 1/2 cups ricotta cheese
1 egg
1/8 tsp ground nutmeg
24 small cabbage leaves
1 1/2 cups freshly shredded mozzarella cheese
Preheat oven to 375 degrees. Bring a large pot of water to a boil, place whole leafs of cabbage in the water. Boil for 5-7 minutes or until tender. Drain and set aside.
Bring a large skillet to medium-high heat on the stove. Add meat, onions, mushrooms, and season with 1/8 tsp salt and pepper. Cook and crumble until no longer pink, about 5 minutes.
Reduce heat to low. Add crushed tomatoes, 1 tsp. garlic, and Italian seasoning to the skillet. Stirring occasionally, simmer for 10 minutes. Set aside.
Meanwhile, in a bowl, ricotta cheese, egg, nutmeg, remaining 1/8 tsp salt, and remaining 1/2 tsp garlic. Mix well and set aside. Spray a 12-cup muffin pan with nonstick spray. Press a cabbage leaf into the bottom and up along the sides of each cup of the pan. Evenly distribute about half of the spinach-ricotta mixture among the cups, smoothing the surfaces with the back of a spoon.
Evenly distribute about half of the meat mixture among the cups, smoothing the surfaces with the back of a spoon. Top each meat layer with 1 TBS mozzarella cheese. Place another cabbage leaf into each cup, lightly pressing it down on the cheese layer and along the sides of the cup, letting the edges fall over the pan. Repeat layering by evenly distributing remaining ricotta mixture and meat mixture among the cups. Top each cup with 1 TBS mozzarella cheese.
Bake in the oven until cheese has melted, about 10 minutes. Allow to cool, carefully transfer to a plate, and enjoy!
MAKES 12 SERVINGS
PER SERVING (1 muffin): 145 calories, 3g carbs, 1.25g fiber
