Low-Carb Cabbage Wrapped Enchiladas


Cabbage leaves make an excellent substitute for traditional flour tortillas. You can use them to hold together your favorite ingredients, while soaking in all of the vitamins and nutrients that they have to offer. I used cabbage leaves for a healthy spin on enchiladas. They’re not as good as the ones I grew up eating, courtesy of my awesome mom, but they’re close!

I used:

1 Medium Head of Cabbage

1 ½ Cup Shredded Mexican Blend Cheese

1 Lb. Lean Ground Sirloin

½ Lb. Shrimp

4 Tbsp. Chili Powder

2 Tbsp. Onion Power

2 Tbsp. Garlic Power

2 Tbsps. Ground Cayenne Pepper

2 Tbsp. Onion Salt

¼ cup Diced Tomato

1 8oz. Can Enchilada Sauce (You’ll have to do some label reading! I found a can with 2 net carbs per serving)


First, I gently removed and cleaned the cabbage leaves before allowing them to boil for about 10 minutes. As they boiled, I cooked my ground sirloin in a large skillet, adding the precooked shrimp, tomato, and spices after it was cooked thoroughly. When the leaves finished boiling, I placed them aside to cool and dry for about 5-10 minutes. I then filled the leaves with my beef/shrimp mixture, and rolled them the exact same way I would a traditional enchilada, but being extra careful to ensure that the leaves did not tear.

When I had a pan full of the cabbage rolled enchiladas, I covered with sauce and then cheese to finish it off. I allowed this to cook a 350 for about 25 minutes or until the cheese and sauces were completely heated and melted. Once they cooled, I served along with cilantro, guacamole, and sour cream.

It was so good, that the photo BARELY got taken. I don’t know what happened after that; I blacked out and when I came to, the enchiladas were gone.