Cabbage-Wrapped Ground Beef Enchilada Bake
This low-carb alternative to the traditional enchilada uses delicious, nutritious cabbage leaves instead of tortillas to encase a tangy ground beef and black bean filling.
Equipment
- Springform pan
- Skillet
- Hand Blender
Ingredients
- 14 savoy cabbage leaves
- 2 lbs ground beef
- 1 onion, diced
- 1 garlic clove, minced
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tsp cinnamon
- 1 tbsp chili powder
- 1 tsp ground coriander
- salt & pepper to taste
- 2 bell peppers, diced
- 1.5 cups corn
- 2 cups cooked black beans
- 1/3 cup vegetable broth
- 3/4 cup tomato sauce
- 2 cups grated white cheddar
- chopped parsley to garnish
- sour cream to garnish
Instructions
- Preheat the oven to 350°F and grease the bottom of a 10-inch springform pan. For the cabbage wraps, cook the savoy cabbage leaves in boiling water for 2 minutes and set aside for later.
- Heat a small amount of vegetable oil in a skillet and fry the ground beef, minced garlic, and diced onion until the ground beef is cooked all the way through, then season the mixture with salt and pepper.
- Wash and drain the black beans, then use a hand blender to combine the black beans and vegetable broth. Once the mixture is smooth and creamy, season with salt and pepper.
- Spoon 2 tablespoons of black bean filling and 4 tablespoons of ground beef onto the center of 1 cabbage leaf. Sprinkle some diced bell pepper and corn on top of the black bean and ground beef filling. Roll the stuffed cabbage leaves up into snug logs and transfer half of the cabbage rolls to the springform pan, arranging them in a tight spiral pattern.
- Spoon half of the tomato sauce onto the first layer of cabbage-wrapped enchiladas and grate half of the cheddar cheese on top.
- Add a second layer of cabbage-wrapped enchiladas on top of the layer of cheese, arranging them in a spiral pattern once again. Cover the second layer of enchiladas with the remainder of the tomato sauce and cheddar cheese.
- Transfer the springform pan to the oven and bake the cabbage-wrapped enchiladas at 350°F for 30 minutes. Garnish the baked cabbage-wrapped ground beef enchiladas with chopped parsley and sour cream.
