Cabbage Roll Beef Enchiladas | Keto, Low-Carb

Nutritious cabbage leaves take the place of traditional tortillas in this delicious beef enchiladas recipe. These beefy, cheesy enchiladas are low-carb, keto-friendly and jam packed with flavor. If you like this recipe, don’t forget to try my Jicama Shell Tacos with Pork Carnitas!

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Peace family,

Growing up my mom made the absolute best beef enchiladas ever. They were (and still are) a family favorite for holidays, and plain old weeknights alike. Standing at her side learning to roll enchiladas is a memory that I cherish to this day. Of course, I now follow a (mostly) low-carb lifestyle. I knew that I wanted to experience the same flavors I grew up eating, while adding a slightly healthier spin.

Enter these cabbage roll beef enchiladas. Y’all – they are beefy, cheesy, and so delicious. They’re easy too! Did I add that they’re low-carb and keto-friendly? And that even my toddler loved them? This recipe checks all of the boxes. All of them!

How to Make Cabbage Roll Beef Enchiladas

I started by browning a pound of ground sirloin. I drained the fat, returned to the heat, and cooked in some diced yellow onion, fresh garlic, and kosher salt.

Cabbage leaves make an excellent replacement for tortillas in this recipe. They’re sturdy, nutritious, filling, and are able to absorb all of the flavor. You don’t want them to be too tough, through. Bring a large pot of water to a boil, and add the clean cabbage leaves. Boil for 2-3 minutes, or until they become tender and slightly translucent. Over cooking the leaves will make them tear/rip when you try to roll your enchiladas, which you don’t want. However – if they do happen to tear a little, don’t panic.

Next, In a sauce pan, over medium high heat, combine the almond flour, tomato paste, chicken broth, onion powder, salt, cumin, and oregano. Stir with a whisk for about five minutes, ensuring that the ingredients are well-mixed and form one cohesive sauce. If you’re not keto, feel free to use regular all-purpose flour as a thickening agent. If you are keto and don’t have any alternative flours on hand, the tomato paste still adds a fair amount of thickness. Use what you have on hand!

Fill the cabbage leaves with portions of the beef and roll tightly, placing them in a baking dish with the flap side down. Cover with the enchilada sauce and top with the cheese.

Bake in a 375° oven for 20 minutes. Serve with cilantro and sour cream as desired.

As usual, try it out and let me know what you think.

Peace,

Adri

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