Nutritious cabbage leaves take the place of traditional tortillas in this delicious Cabbage Roll Beef Enchiladas recipe. Perfect for family dinners or meal prep, these beefy, cheesy enchiladas are low-carb and keto-friendly, making them an appealing choice for anyone looking to enjoy a healthy yet flavorful meal. With their savory filling and rich sauce, they stand out as a delightful twist on classic Mexican cuisine.

Why You’ll Love This Recipe

• Low-Carb Delight: These enchiladas fit perfectly into a keto diet, allowing you to indulge without the extra carbs.
• Flavor-Packed: The combination of spices and ingredients creates a rich, flavorful dish that satisfies your cravings.
• Easy Preparation: With straightforward steps, this recipe is simple enough for weeknight dinners.
• Versatile Ingredients: Feel free to customize the filling or toppings according to your preferences.
• Healthy Alternative: Using cabbage instead of tortillas adds fiber and nutrients while cutting down on carbs.

Tools and Preparation

Before diving into this delicious recipe, gather your tools. Having everything ready will make your cooking experience smooth and enjoyable.

Essential Tools and Equipment

• Baking dish
• Large pot
• Saucepan
• Whisk
• Knife
• Cutting board

Importance of Each Tool

• Baking dish: Essential for holding the rolled enchiladas while they bake to perfection.
• Large pot: Used for boiling cabbage leaves quickly and efficiently.
• Saucepan: Perfect for preparing the enchilada sauce, ensuring even mixing of ingredients.

Ingredients

For the Filling

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

For the 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

For Wrapping

• 8-10 Cabbage Leaves, boiled 2-3 minutes

For Topping

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

this recipe

How to Make Cabbage Roll Beef Enchiladas | Keto, Low-Carb

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). This ensures your enchiladas bake evenly.

Step 2: Cook the Beef Filling

In a large skillet over medium heat:
1. Brown the ground sirloin until fully cooked.
2. Add the diced onion and garlic along with salt; stir until fragrant.
3. Set aside once cooked through.

Step 3: Prepare Cabbage Leaves

In a large pot of boiling water:
1. Boil washed cabbage leaves for 2-3 minutes until tender.
2. Remove them from water and let them cool slightly.

Step 4: Make the Enchilada Sauce

In a saucepan over medium-high heat:
1. Combine almond flour, tomato paste, chicken broth, onion powder, salt, cumin, and oregano.
2. Whisk together for about five minutes until well-mixed into a cohesive sauce.

Step 5: Fill Cabbage Leaves

Take each cabbage leaf:
1. Place a portion of the beef mixture in the center.
2. Roll it up burrito style and set aside.

Step 6: Assemble the Dish

In a baking dish:
1. Place rolled cabbage leaves seam side down.
2. Pour enchilada sauce over them evenly.

Step 7: Add Cheese Topping

Sprinkle Mexican cheese blend generously over the top of the enchiladas.

Step 8: Bake

Place in preheated oven:
1. Bake for about 20 minutes until cheese is melted and bubbly.

Step 9: Serve

Once done baking:
1. Serve warm with cilantro and sour cream if desired. Enjoy your delicious Cabbage Roll Beef Enchiladas!

How to Serve Cabbage Roll Beef Enchiladas | Keto, Low-Carb

Serving Cabbage Roll Beef Enchiladas is all about enhancing the flavors and elevating the dining experience. Here are some delicious serving suggestions to complement your dish.

Garnish with Fresh Herbs

• Cilantro – Sprinkle freshly chopped cilantro on top for a burst of freshness.
• Green Onions – Add sliced green onions for a mild onion flavor that pairs beautifully.

Accompany with Sauces

• Sour Cream – A dollop of sour cream adds creaminess and balances the spices in the enchiladas.
• Guacamole – Serve with guacamole for a creamy texture and rich flavor.

Pair with Sides

• Salad – A fresh side salad with avocado and lime dressing complements the rich flavors of the enchiladas.
• Pickled Jalapeños – Offer pickled jalapeños on the side for those who enjoy an extra kick.

How to Perfect Cabbage Roll Beef Enchiladas | Keto, Low-Carb

Perfecting your Cabbage Roll Beef Enchiladas involves attention to detail and a few handy tips. Follow these suggestions for best results.

• Use Fresh Ingredients – Choosing fresh cabbage leaves and high-quality ground beef enhances flavor and texture.
• Boil Cabbage Leaves Wisely – Make sure not to over-boil the cabbage; 2-3 minutes is ideal for tenderness without losing structure.
• Homemade Sauce – Consider making your own enchilada sauce for a richer taste compared to store-bought options.
• Experiment with Cheese – Try different cheese blends beyond Mexican cheese, like Monterey Jack or Pepper Jack, for varied flavors.
• Adjust Spices – Feel free to tweak spices according to your taste; adding chili powder can spice things up!
• Let It Rest Before Serving – Allowing the enchiladas to rest for a few minutes after baking helps them hold their shape when serving.

Best Side Dishes for Cabbage Roll Beef Enchiladas | Keto, Low-Carb

Pairing side dishes with Cabbage Roll Beef Enchiladas enhances your meal’s overall appeal. Here are some excellent options:

1. Mexican Cauliflower Rice – A low-carb alternative to traditional rice that complements the flavors of enchiladas perfectly.
2. Zucchini Noodles – Light and refreshing, zucchini noodles provide a great base without added carbs.
3. Avocado Salad – Creamy avocados tossed with lime juice make a delicious side that balances the richness of enchiladas.
4. Roasted Bell Peppers – Sweet roasted bell peppers add color and flavor, making your plate more appealing.
5. Grilled Asparagus – Tender asparagus lightly seasoned offers a crunchy contrast to soft enchiladas.
6. Spicy Black Beans – For those not strictly keto, spicy black beans can add depth and protein to your meal.

Common Mistakes to Avoid

When making Cabbage Roll Beef Enchiladas, it’s easy to make mistakes that can impact flavor and texture. Here are some common pitfalls to watch out for:

• Skipping the boiling step: Not boiling the cabbage leaves can lead to tough, chewy wraps. Always boil them for 2-3 minutes to ensure they are tender and pliable.

• Overfilling the leaves: Adding too much beef mixture can cause the cabbage leaves to tear while rolling. Use a small amount of filling to ensure they roll easily without breaking.

• Neglecting seasoning: A bland sauce will make your enchiladas unappetizing. Make sure you use enough spices, like cumin and oregano, to enhance the flavor of your dish.

• Not monitoring cooking time: Baking for too long can dry out your enchiladas. Keep an eye on them and remove from the oven when the cheese is melted and bubbly.

• Forgetting optional toppings: Skipping cilantro and sour cream can take away from the overall experience. These toppings add freshness and creaminess that elevate the dish.

Storage & Reheating Instructions

Refrigerator Storage

• Storage duration: Cabbage Roll Beef Enchiladas can be stored in the refrigerator for up to 3 days.
• Containers: Use an airtight container to keep them fresh and prevent moisture buildup.

Freezing Cabbage Roll Beef Enchiladas | Keto, Low-Carb

• Freezing duration: You can freeze these enchiladas for up to 3 months.
• Containers: Store in a freezer-safe container or wrap tightly in plastic wrap followed by aluminum foil for extra protection against freezer burn.

Reheating Cabbage Roll Beef Enchiladas | Keto, Low-Carb

• Oven: Preheat your oven to 350°F (175°C) and cover with foil. Bake for about 20-25 minutes until heated through.
• Microwave: Place one or two enchiladas on a microwave-safe plate, cover with a damp paper towel, and heat on high for 1-2 minutes or until warm.
• Stovetop: Heat in a skillet over medium heat with a splash of water. Cover and cook for about 5 minutes, stirring occasionally until warmed through.

Frequently Asked Questions

Can I use other types of meat in Cabbage Roll Beef Enchiladas?

Yes, you can substitute ground turkey or chicken if you prefer a leaner option while still keeping it keto-friendly.

Are these Cabbage Roll Beef Enchiladas suitable for meal prep?

Absolutely! They store well in the fridge or freezer, making them perfect for meal prepping ahead of time.

How do I make these Cabbage Roll Beef Enchiladas vegetarian?

To make vegetarian enchiladas, replace beef with a mixture of sautéed vegetables like zucchini, bell peppers, and mushrooms along with beans for protein.

What toppings work best for Cabbage Roll Beef Enchiladas?

Fresh cilantro, sour cream, avocado slices, or even jalapeños add delicious flavor and texture to your enchiladas.

Final Thoughts

Cabbage Roll Beef Enchiladas are not only a delightful twist on traditional Mexican fare but also offer a nutritious low-carb alternative that everyone will enjoy. The combination of flavors makes this dish versatile; feel free to customize it with your favorite ingredients or toppings. Give this recipe a try; it’s sure to become a family favorite!

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Cabbage Roll Beef Enchiladas

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• Author: Madison
• Total Time: 40 minutes
• Yield: Serves 6

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Description

Savor the bold flavors of Mexico with our Cabbage Roll Beef Enchiladas, a delightful low-carb alternative to traditional enchiladas. This recipe swaps out tortillas for nutritious cabbage leaves, making it perfect for anyone following a keto lifestyle. Packed with seasoned ground sirloin and topped with melted cheese, each roll is bursting with flavor while keeping carbs in check. Perfect for family dinners or meal prep, these enchiladas are not only simple to prepare but also customizable to suit your tastes. Enjoy them warm with fresh cilantro and a dollop of sour cream for an unforgettable dining experience.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, brown the ground sirloin and sauté with diced onion and garlic until fragrant.
3. Boil cabbage leaves in water for 2-3 minutes until tender.
4. Prepare the enchilada sauce by whisking together almond flour, tomato paste, chicken broth, onion powder, salt, cumin, and oregano in a saucepan over medium heat.
5. Fill each cabbage leaf with beef mixture, roll them up, and place seam side down in a baking dish.
6. Pour the enchilada sauce over the rolls and sprinkle cheese on top.
7. Bake for 20 minutes until cheese is bubbly.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 enchilada (150g)
• Calories: 320
• Sugar: 4g
• Sodium: 580mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 5g
• Protein: 22g
• Cholesterol: 65mg

Keywords: Feel free to experiment with different protein options like ground turkey or chicken. Add spice by incorporating chili powder or jalapeños into the filling. For vegetarian enchiladas, use sautéed vegetables and beans as filling.