Servings: 4

Ingredients:

• 1 head cabbage

• 1 can red enchilada sauce 

• 1 lb ground beef or turkey

• 1 tbsp taco seasoning 

• ½ cup shredded Mexican blend cheese 

• Top with cilantro and onion (if desired)

Directions:

1. Preheat oven to 375F

2. In a stockpot, boil about 8-10 cups of water. This is used for blanching your cabbage leaves

3. As your water is boiling, start on your enchilada mixture.

4. In a saucepan, add your ground meat and cook until fully cooked. Add your taco seasoning and stir

5. Add enchilada sauce and mix until thoroughly combined. Set aside.

6. Peel off the cabbage leaves and place in your boiling water for 3-4 mins. Remove and place in ice cold water to stop your cabbage from cooking.

7. Assemble your enchiladas by adding your meat mixture into your cabbage leaf, adding cheese and rolling.

8. Top your casserole with cheese and bake for 15 minutes until cheese is golden brown and melted 

9. Serve with your garnish of choice and enjoy!

NutriTion:

Nutrition per serving:

• Calories - 303

• Fat - 16.1g

• Protein - 27g

• Total Carbs - 10.7g

• Net Carbs - 9.9g

More From Low Carb Love