Low-Carb Cabbage Enchiladas
Main
Ingredients
1 head green cabbage
1 tablespoon extra-virgin olive oil
1 large onion chopped
1 red bell pepper chopped
Kosher salt
2 cloves garlic minced
2 teaspoons ground cumin
2 teaspoons chili powder
3 cup ground beef (or cooked shredded chicken)
1 1/3 c. red enchilada sauce divided
2 tablespoons chopped cilantro plus more for garnish
1 c. shredded monterey jack
1/2 c. shredded cheddar
Sour cream for drizzling
Description
PREP TIME: 10 MINS
TOTAL TIME: 40 MINS
Directions
Preheat oven to 350º.
In a large pot, boil 4 cups water.
Using tongs, dip each cabbage leaf in water for 30 seconds and place on a paper towel-lined plate to dry.
In a large skillet over medium heat, heat oil.
Add onion and bell pepper and season with salt.
Cook until soft, 5 minutes, then stir in garlic, cumin and chili powder.
Add beef and 1 cup enchilada sauce and stir until cooked.
Turn off heat and stir in cilantro.
Place a heaping spoon of beef mixture into the center of each cabbage leaf.
Fold the short sides of the cabbage leaf in first, then roll into a cylinder — like a burrito!
Repeat until all beef mixture is used.
Spoon remaining 1/3 cup enchilada sauce over cabbage enchiladas and sprinkle with both cheeses.
Bake until melty, about 20 minutes.
Garnish with sour cream and more cilantro and serve.