Enchilada Cabbage Rolls
Serves 415 mins prep35 mins cook
A lighter, keto-friendly and gluten-free version of enchiladas.
0 servings
What you need
Instructions
0 Preheat your oven to 375 degrees Prepare the cabbage... 2 Bring a large pot of water to a rolling boil 3 Fill a large bowl with ice water and set aside for now 4 Pull about 10 large cabbage leaves off of a raw head of cabbage 5 Blanch the leaves 1 or 2 at a time in the boiling water for 60 seconds and then transfer immediately into the ice water 6 Once the cabbage leaves are cool enough to handle, remove them from the ice water and set aside for now Prepare the filling... 8 Add the finely chopped onion into a large skillet placed over medium heat and cook for about 5 minutes or until softened slightly 9 Add 3 finely minced cloves of garlic and cook for 60 seconds while stirring constantly 10 Add 16 ounces of ground beef and season with 2 tablespoons of taco seasoning 11 Cook until the beef is browned and cooked through 12 Add 4 ounces of diced green chilies and some fresh finely chopped cilantro and stir to combine and transfer off of the heat Assemble the rolls... 14 Lay the blanched cabbage leaves out flat 15 Add about a quarter cup of ground beef into the center of a leaf along with some shredded cheddar and mozzarella 16 Tuck the sides in and roll up firmly 17 Place the rolls seam side down into a baking or casserole dish 18 Repeat with the remaining ingredients 19 Pour 2 cups of red enchilada sauce over the rolls and top with any remaining cheese 20 Bake uncovered in a 375 degree oven for 20-22 minutes 21 Garnish with fresh cilantro, crumbled queso fresco and lime wedges 22 Serve with sour cream or cremaView original recipe