Description
Enjoy a delicious twist on traditional enchiladas with these Cabbage Roll Beef Enchiladas. Swapping out tortillas for nutritious cabbage leaves not only makes this dish low-carb and keto-friendly but also packs it full of flavor. Each bite offers a satisfying blend of seasoned ground beef, creamy cheese, and a rich homemade sauce, making it perfect for weeknight dinners or meal prep. With a preparation time of just 42 minutes, you’ll have a wholesome meal ready in no time that the whole family will love.
Ingredients
Scale
- 1 lb. Ground Sirloin
- 1/2 Small Yellow Onion, diced
- 1 Garlic Clove, diced
- 1/2 tsp. Kosher Salt
- 3 tbsp. Almond Flour
- 6 oz. Tomato Paste
- 3/4 cup Chicken Broth
- 2 tsp. Onion Powder
- 1/2 tsp. Kosher Salt
- 1 tsp. Cumin
- 2 tsp. Oregano
- 8–10 Cabbage Leaves, boiled 2-3 minutes
- 1 cup Mexican Cheese Blend, shredded
- Cilantro, optional, for serving
- Sour Cream, optional, for serving
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, brown the ground sirloin with diced onion and garlic until fragrant. Set aside.
- Boil cabbage leaves for 2-3 minutes until tender, then drain.
- In a saucepan, combine almond flour, tomato paste, chicken broth, onion powder, salt, cumin, and oregano; whisk until smooth.
- Fill each cabbage leaf with the beef mixture, roll tightly, and place seam-side down in a baking dish.
- Pour the sauce over the rolls and top with shredded cheese.
- Bake for 20 minutes until cheese is melted.
Nutrition
- Serving Size: 1 enchilada (approx. 140g)
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
Keywords: For added spice, mix diced jalapeños into the beef filling. Feel free to customize fillings with different proteins like turkey or chicken.