CABBAGE ROLL BEEF ENCHILADAS | KETO, LOW-CARB
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.
Provided by Adri Ruff
Categories Keto Entrees
Time 42m
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 214 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 19 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 403 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CABBAGE ROLL 'ENCHILADAS'
Roll up your sleeves and get to making our Cabbage Roll 'Enchiladas.' This is a simple, delicious recipe to try with your kids. Simply roll meat and other fillings in cabbage leaves and bake in a tomato-based sauce for flavorful Cabbage Roll 'Enchiladas.'
Provided by My Food and Family
Categories Fall 2019
Time 1h25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Place cabbage in large microwaveable bowl. Add water; cover with waxed paper. Microwave on HIGH 4 to 5 min. or just until cabbage leaves are softened.
- Spray 13x9-inch baking dish with cooking spray. Mix meat, cottage cheese, egg, garlic, and 1/2 cup each shredded cheese and onions just until blended. Spoon onto centers of cabbage leaves, adding about 3/4 cup meat mixture to each leaf. Fold over opposite sides, then opposite ends of each leaf to completely enclose filling.
- Place, seam sides down, in prepared baking dish; top with salsa and remaining shredded cheese. Cover.
- Bake 1 hour or until filling is done (160°F).
- Sprinkle with remaining onions.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 17 g
CABBAGE ROLL ENCHILADAS
Pack in the flavour with these lighter spicy beef enchiladas. Delicious and gluten-free, they're made with cabbage leaves instead of the usual tortillas
Provided by Sara Buenfeld
Categories Dinner
Time 25m
Number Of Ingredients 16
Steps:
- Heat the oil in a deep non-stick frying pan and stir-fry the peppers briefly until softened. Add the beef and continue to fry, breaking it up with a wooden spoon until it turns brown, then stir in the spices and cook for 1 min more. Tip in the tomatoes, tomato purée, bouillon, powder, garlic, chilli and beans (along with the liquid from the cans), and simmer, uncovered, for 15 mins, stirring until the beef is cooked and the mixture is thick.
- Meanwhile, bring a large pan of water to the boil. Add the cabbage leaves and cook, submerged, for 2 mins until softened. Rinse under cold running water to cool. Drain.
- Heat the oven to 200C/180C fan/ gas 6. Working with one cabbage leaf at a time, spoon some of the meat mixture into the centre. Roll up so the filling is enclosed. Lay seam-side down in a large shallow baking dish. Repeat with the rest of the leaves and filling, packing the rolls against one another in the dish.
- Mix the yogurt and cheese. Spread over the rolls. Bake for 20-25 mins until bubbling. Sprinkle over the coriander, extra chilli and paprika. Serve with lime wedges on the side.
Nutrition Facts : Calories 437 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 13 grams sugar, Fiber 16 grams fiber, Protein 43 grams protein, Sodium 1.8 milligram of sodium
OLD-FASHIONED CABBAGE ROLLS
It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old-fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. - Florence Krantz, Bismarck, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.
Nutrition Facts : Calories 260 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 694mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
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- Bring a large pot of water to a boil. Add cabbage leaves and cook for 1 minute. Drain and rinse with cold water. Pat dry.
- Combine chicken, refried beans and 3/4 cup cheese in a medium bowl. Coat the bottom of a 9-by-13-inch baking dish with a few tablespoons enchilada sauce. Fill each cabbage leaf with about 1/3 cup of the chicken mixture and roll into an enchilada. Place, seam-side down, in the baking dish (they will be snug). Drizzle with the remaining enchilada sauce and sprinkle with the remaining 1 cup cheese.
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- Preheat a skillet over medium high heat and add in the olive oil for the sauce. Add the garlic and cook for 30 seconds, then add in the chipotle, adobo sauce, maple, cumin and tomato sauce. Simmer for 10 minutes until the flavours come together then season with salt to taste. Pour into a dish and set aside.
- Clean out the skillet and add the olive oil for the filling. Add in the beef and start to cook until it browns. Add in the garlic, bell peppers, jalapeno, mushrooms, the lightly smashed beans, chili and cumin. Cook for 7 minutes, then add in 1/4 cup of the reserved sauce, along with the corn and salt, to taste. Set aside.
- Carefully remove the leaves from the cabbage head and plunge into a pot of salted boiling water. Cook for 3-4 minutes then transfer to a bowl filled with ice water. Dry the leaves off.
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