In a 5 qt. pan, sauté onion in oil for 3-5 mins, add ground meat. Sprinkle with 1 tsp. salt and ¼ tsp. pepper. Cook until no longer pink.
Add crushed tomatoes, red pepper, zucchini, Italian seasoning, basil, parsley, garlic and onion powder, paprika, dill weed, 1 tsp. salt, pepper stevia and baking soda. Stir and simmer 15-30 minutes. Add extra salt and stevia to taste.
Mix cottage cheese, egg and 1/3 cup parmesan cheese.
Preheat oven to 350 degrees. Grease edges of 11 x 14 pan.
Mix cabbage and spinach in 11 x 14 pan. Add about 8 scoops of meat sauce and mix into the cabbage and spinach.
Spoon cottage cheese mixture on top of cabbage, spread out, sprinkle with 1 cup each shredded cheddar and mozzarella cheese.
Top with the remaining meat sauce.
Bake uncovered 25-30 minutes or until hot and bubbly. Top with 1 cup each shredded cheddar and mozzarella cheese and sprinkle with remaining 1/3 cup Parmesan cheese. Return to oven for 5-10 mins for cheese to melt.
Lisa’s Notes: Jackie Boegel won the NC Vegetable Growers Association Recipe contest with the delicious comfort meal that feeds a plenty. A great way to enjoy a large variety of NC Veggies!