Description
Keto Cabbage Enchiladas are a delicious low-carb alternative to traditional enchiladas, featuring tender cabbage leaves filled with a savory meat mixture and topped with cheese and enchilada sauce.
Ingredients
- 1 head of green cabbage
- 1 pound ground beef or turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup enchilada sauce (low-carb)
- 1 tablespoon olive oil
- Fresh cilantro, for garnish (optional)
Instructions
- Preheat the oven to 350°F.
- Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water. Boil for about 5 minutes, or until the outer leaves are tender. Remove the cabbage and let it cool. Once cool enough to handle, peel off 8-10 leaves.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute.
- Add the ground beef or turkey, cumin, chili powder, paprika, salt, and pepper. Cook until the meat is browned and cooked through, about 7-10 minutes. Remove from heat and stir in half of the shredded cheese.
- Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish. Take one cabbage leaf, place a generous spoonful of the meat mixture in the center, and roll it up tightly. Place seam-side down in the baking dish. Repeat with the remaining leaves and filling.
- Pour the remaining enchilada sauce over the rolled cabbage leaves and sprinkle with the remaining cheese. Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh cilantro if desired.
Notes
- For a vegetarian option, substitute the meat with sautéed mushrooms and zucchini.
- Add diced bell peppers or jalapeños to the meat mixture for extra flavor and heat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg