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Low Carb Cabbage Enchiladas

  • Enchilada Filling:
  • 1 lb grass-fed ground beef
  • 1 large onion, chopped
  • 2 bell peppers, chopped (I like using 1 red and 1 yellow)
  • 2 tsp sea salt
  • 2 Tbsp mild organic chili powder
  • 1 tsp dried oregano
  • 1 Tbsp arrowroot starch or organic corn starch (see notes)
  • Enchilada Sauce:
  • 1 28 oz can pureed tomatoes
  • 3 Tbsp tomato paste
  • 1 tsp apple cider vinegar
  • 2 tsp coconut sugar or other sweetener
  • 2 Tbsp mild organic chili powder
  • 1 tsp garlic powder
  • 1 tsp sea salt, or more, to taste
  • Remaining Ingredients:
  • 1 head cabbage, separated into individual leaves (see below)
  • Shredded cheddar cheese for topping (ideally, from grass-fed cows)

Instructions

  1. Start by making the enchilada sauce. Put all ingredients in a saucepan, bring to a boil, then reduce to a simmer. Cover the pot and simmer for about 10 minutes. Set aside.
  2. While the sauce is cooking, make the filling.
  3. In a large cast iron skillet on high heat, brown the beef. Do not drain the fat! Once the beef is mostly cooked, add the remaining ingredients and reduce the heat to medium. Cook for 5-10 minutes, or until vegetables are soft. Sprinkle with arrowroot starch or corn starch and stir to combine. Remove from heat and set aside.
  4. While the filling finishes cooking, prepare cabbage leaves (see below) and arrange in a glass baking dish.
  5. To assemble, fill cabbage leaves with beef filling, fold the leaf over so the seam is on the underside of the cabbage enchilada. Top with enchilada sauce. Cover the baking dish with a layer of parchment paper, then a layer of aluminum foil. Why do I add the layer of parchment? If your baking dish has a lid, use that instead.
  6. Bake in a preheated 375 degree oven for 40 minutes. Remove the foil and parchment. Top with cheese and return to oven for another 10-15 minutes, or until cheese is browned and cabbage leaves are soft.

Recipe Notes

NOTE: To separate individual cabbage leaves without breaking them, cut off about 2 inches from the bottom of the cabbage, then carefully peel off the leaves. Most cabbage leaves have a thick stem. I use a paring knife to cut this out, so the cabbage leaf will cook evenly in the oven. Save any broken leaves or cabbage stems for slaw.

NOTE ABOUT CHILI POWDER: I like to use this organic chili powder blend, which includes organic chili powder, organic cumin, organic oregano, organic coriander, organic garlic, organic rice concentrate, organic allspice, organic cloves. It’s very mild yet packs a ton of flavor. With so many spices all perfectly blended, it cuts way down on the amount of spices I have to measure out. And it’s incredibly inexpensive for the quality.

NOTE ABOUT ARROWROOT STARCH & ORGANIC CORN STARCH: This helps thicken the sauce. I like this arrowroot starch and this organic corn starch.