A Low-Carb Twist on a Classic:
Cabbage enchiladas are a delicious and healthy alternative to traditional tortillas. Swapping tortillas for tender cabbage leaves keeps this dish lighter while still packing all the bold flavors you love in enchiladas.

Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients:

• 1 large head of cabbage
• 1 lb ground beef, chicken, or turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups enchilada sauce (store-bought or homemade)
• 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
• Fresh cilantro and sour cream for garnish

Instructions:

1. Prepare the Cabbage Leaves:
   

• Bring a large pot of water to a boil.
• Remove the core from the cabbage and carefully separate 12 large leaves.
• Blanch the leaves in the boiling water for 1–2 minutes until soft. Remove and let cool on a towel.

1. Make the Filling:
   

• Heat a skillet over medium heat and cook the ground meat until browned.
• Add the onion and garlic, and sauté until softened.
• Stir in the cumin, chili powder, smoked paprika (if using), salt, and pepper.
• Mix in 1/2 cup of enchilada sauce. Remove from heat.

1. Assemble the Enchiladas:
   

• Preheat your oven to 375°F (190°C).
• Lay a cabbage leaf flat and place 2–3 tablespoons of filling in the center.
• Roll the leaf like a burrito, folding in the sides and rolling tightly.
• Place the rolls seam-side down in a baking dish.

1. Bake the Enchiladas:
   

• Pour the remaining enchilada sauce over the cabbage rolls.
• Sprinkle shredded cheese evenly on top.
• Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.

1. Serve:
   

• Garnish with fresh cilantro and a dollop of sour cream. Serve hot.