Cabbage Roll Beef Enchiladas | Keto, Low-Carb

• servings: 8 servings
• active time: 10 minutes
• total time: 42 minutes

Ingredients

1 cup. Mexican Cheese Blend, shredded

Cilantro, optional, for serving

Sour Cream, optional, for serving

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

1 lb. Ground Sirloin

1/2 Small Yellow Onion, diced

1 Garlic Clove, diced

1/2 tsp. Kosher Salt

8-10 Cabbage Leaves, boiled 2-3 minutes

Directions

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

• Serving Size: 1
• Calories: 214
• Total Fat: 10 g
• Saturated Fat: 4 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Cholesterol: 52 mg
• Sodium: 403 g
• Total Carbohydrate: 6 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 19 g