Cabbage Roll Beef Enchiladas | Keto, Low-Carb
Indulge in a delicious twist on traditional enchiladas with these Cabbage Roll Beef Enchiladas, perfect for anyone seeking a keto or low-carb meal. This recipe replaces high-carb tortillas with nutritious cabbage leaves, making for a hearty dish that’s both satisfying and packed with flavor. Each rolled cabbage leaf is filled with a savory mixture of ground sirloin, spices, and cheese, then topped with a rich homemade enchilada sauce. Ideal for busy weeknight dinners or meal prep, these enchiladas are easy to make and sure to please the whole family. Serve them up at your next gathering for a unique take on classic Mexican cuisine.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 lb Ground Sirloin
- 1/2 Small Yellow Onion, diced
- 1 Garlic Clove, diced
- 1/2 tsp Kosher Salt
- 6 oz Tomato Paste
- 3/4 cup Chicken Broth
- 3 tbsp Almond Flour
- 2 tsp Onion Powder
- 1/2 tsp Kosher Salt
- 1 tsp Cumin
- 2 tsp Oregano
- 8–10 Cabbage Leaves, boiled
- 1 cup Mexican Cheese Blend, shredded
- Cilantro, optional, for serving
- Sour Cream, optional, for serving
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, brown 1 lb ground sirloin, adding diced onion, garlic, and salt until translucent.
- Boil cabbage leaves in water for 2-3 minutes; set aside to cool.
- For the sauce, mix tomato paste, chicken broth, almond flour, onion powder, salt, cumin, and oregano in a saucepan over medium heat; cook until thickened.
- Fill each cabbage leaf with beef mixture and roll tightly.
- Place in a baking dish, cover with sauce and top with cheese.
- Bake for 20 minutes until cheese is melted.
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 310
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg