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Cabbage Enchiladas

Updated: Oct 17, 2021

Prep time: 20 minutes - Cook time: 20 minutes - Total time: 40 minutes

Servings: 12-18 rolls


1 head green cabbage

Beef mixture:

1 pound extra lean ground beef

1 medium white onion, diced

2 garlic cloves, minced

2 red bell peppers, chopped

1 cup cilantro (use an additional 1/2 cup for topping)

1/2 tsp salt

1 tbsp oil

1 can black beans, rinsed and drained

1/2 cup enchiladas sauce (use an additional 1 cup for topping)

2 tbsp of Healthy U Mexican Seasoning

Alternative to Healthy U Mexican Seasoning

1 tsp garlic powder

1⁄2 tsp crushed red pepper flakes

1⁄2 tsp dried oregano

2 tsp paprika

1 tsp ground cumin

1⁄2 tsp salt & black pepper

1⁄2 ground cinnamon

1⁄2 ground cloves

1 cup shredded cheese (use an additional 1 cup for topping)

  1. Preheat the oven to 350F

  2. Dip cabbage leaves in boiling water for 30-60 seconds and set aside on a paper towel lined plate

  3. Prepare beef mixture in frying pan on medium heat, although first caramelize onions with oil before adding the remaining ingredients

  4. Scoop 2-4 tbsp of beef mixture into each cabbage leaf, and fold into a square, add to deep baking dish

  5. Continue until 12-18 cabbage rolls are prepared

  6. Pour 1 cup enchiladas sauce & 1 cup shredded cheese on top

  7. Bake for 18-20 minutes, until melted

  8. Sprinkle fresh cilantro & plain Greek yogurt on top, before serving


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