Name: Cabbage Roll Beef Enchiladas | Keto, Low-Carb
Prep time: 10 min
Cook time: 32 min
Total time: 42 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 cup. Mexican Cheese Blend, shredded; Cilantro, optional, for serving; Sour Cream, optional, for serving; 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; 1 lb. Ground Sirloin; 1/2 Small Yellow Onion, diced; 1 Garlic Clove, diced; 1/2 tsp. Kosher Salt; 8-10 Cabbage Leaves, boiled 2-3 minutes

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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Cabbage Roll Beef Enchiladas | Keto, Low-Carb

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.

Ground sirloin prepared for cabbage roll beef enchiladas.

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.

Boiled cabbage leaves for cabbage roll beef enchiladas.

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.

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

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

Pan of Cabbage Roll Beef Enchiladas | Keto, Low-Carb

Peace,

Adri

Can’t make this recipe right now? Pin it to your favorite Pinterest board for later!

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.

8-10

Cabbage Roll Beef Enchiladas | Keto, Low-Carb

Prep Time: 10 minutes

Cook Time: 32 minutes

Total Time: 42 minutes

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.

Ingredients

Beef Filling

1 lb. Ground Sirloin
1/2 Small Yellow Onion, diced
1 Garlic Clove, diced
1/2 tsp. Kosher Salt

Cabbage Shells

8-10 Cabbage Leaves, boiled 2-3 minutes

Enchilada Sauce

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

Additional

1 cup. Mexican Cheese Blend, shredded
Cilantro, optional, for serving
Sour Cream, optional, for serving

Instructions

Preheat oven to 375°
Brown the ground sirloin until thoroughly cooked, adding the diced onion, diced garlic, and salt. Set aside.
In a large pot of boiling water, boil the washed cabbage leaves for 2-3 minutes, until tender.
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.
One at a time, fill each cabbage leaf with a portion of the beef mixture, then gently roll the leaf burrito style.
Place rolled cabbage leaves in a baking dish and cover with the enchilada sauce.
Cover enchiladas with the Mexican cheese blend.
Place in the oven and bake for 20 minutes.
Serve, adding cilantro and sour cream as desired.

Notes

If not following a low-carb diet, use traditional tortillas in the place of cabbage leaves, and all-purpose flour in the place of almond flour.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 214Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 52mgSodium: 403mgCarbohydrates: 6gFiber: 2gSugar: 4gProtein: 19g