Description
Cabbage Roll Beef Enchiladas are a delicious fusion of flavors, combining the comforting essence of traditional cabbage rolls with the zest of Mexican cuisine. These keto-friendly and low-carb enchiladas use tender cabbage leaves to wrap a savory filling of ground beef, spices, and cheese, creating a satisfying meal that’s both nutritious and easy to prepare. Perfect for dinner or meal prep, this recipe allows you to customize your fillings with veggies or different cheeses, ensuring each bite is bursting with flavor. Enjoy these hearty enchiladas topped with your favorite sauce for a delightful twist on a classic dish!
Ingredients
Scale
- 12 large cabbage leaves
- 1 pound ground beef (or ground turkey)
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- 2 cups tomato sauce (or enchilada sauce)
Instructions
- Preheat the oven to 350°F (175°C).
- Boil cabbage leaves in salted water for about 2-3 minutes until softened. Drain and set aside.
- In a skillet over medium heat, sauté onion and garlic until translucent. Add ground beef, cooking until fully browned. Season with onion powder, cumin, oregano, salt, and pepper.
- Assemble each cabbage leaf by placing a spoonful of the beef mixture in the center; roll tightly and place seam-side down in a baking dish.
- Pour tomato sauce over the rolled enchiladas and cover with cheese.
- Bake for approximately 20 minutes until heated through and cheese is bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg