Cabbage Wrapped Enchiladas

Cabbage-Wrapped Enchiladas

Yield: 4 servings
Total time: 1 hour 5 minutes
(Prep: 35 Cook: 30)

These low-carb alternatives to tortilla enchiladas are packed with flavor!

Cabbage Wrapped Enchiladas Recipe


  • 12 large outer Koolheads™ Flathead Cabbage leaves to use as wrappers
  • 1 tablespoon kosher salt
  • 10 oz can enchilada sauce
  • 1/2 onion, diced
  • 1 pound ground turkey
  • 1 (1-ounce) package taco seasoning
  • 1 cup cooked brown rice
  • 2 cups shredded Mexican blend cheese (6 ounces), divided
  • Optional toppings: sour cream or plain yogurt, sliced black olives, chopped green onions

Preheat oven to 375°F. Pour 6 ounces of the enchilada sauce into the bottom of a 9×13-inch baking dish; set aside.

Bring a large pot of water to a boil. Remove 12 whole outer leaves from the cabbage. (Save remaining cabbage for another use.) Stir the salt into the boiling water. Add cabbage leaves and cook until wilted, 3-5 minutes. Remove the leaves and transfer to a paper towel-lined baking sheet to cool.

In a large skillet, sauté diced onion until translucent. Add ground beef and taco mix and cook according to mix directions. Mix in cooked rice.

Divide meat and rice mixture evenly between cooked cabbage leaves and top with 1 heaping tablespoon of cheese. Roll up burrito-style and place seam-side down in the baking dish. Repeat to make the remaining cabbage rolls.

Pour the remaining enchilada sauce around the cabbage rolls and sprinkle remaining cheese on top. Bake until the cheese is melted and browned, about 30 minutes. Serve with optional toppings.

Recipe by David Butz Design for Flavorful Brands.