Cabbage Enchilada Rolls

It’s no surprise that I love Mexican food. I also really love the combination of beef and mint. These “enchiladas” are high in protein, low in carbs, and high in flavor. Enjoy!


1 green cabbage head, cored

2-3 lbs ground meat (I used beef and bison)

1 yellow onion, diced

1 bunch mint, minced

Seasonings: I used Flavorgod Everything Spicy, sea salt, pepper, granulated garlic, granulated pepper

Tomato paste, 1 small can

Tomato sauce, 1 small can

Diced tomatoes, approx 12 oz

Raw, riced cauliflower, 1 cup (See my cauliflower rice post)

Bring a large pot of salted water to boil. 

Add the cored cabbage head, cover and allow the cabbage to cook for 10-15 minutes in the boiling water. Remove from water, drain, and allow to cool.

In a large pan, saute meat and onions with your seasonings. When the meat is almost fully cooked, add the raw cauliflower rice and about 2 Tbsp of the tomato paste. Adjust seasonings. Add minced mint and turn off heat. 

In a large casseroe dish, put a layer of the tomato sauce diced tomato. Make sure to reserve some for the top. 

Grab your cooled cabbage head and remove the outer leaves carefully. 

Holding the cabbage leaf in your hand, put a spoolful of the meat/cauliflower mixture into the stem/core part of the cabbage leaf. Fold up (tie or toothpick optional) and put seam-side down in the casserole dish. 

Repeat until you run out of leaves, meat, or room (this batch made 12 rolls).

Top with remaining diced tomatoes, tomato sauce, and tomato paste. Sprinkle additional seasonings on top.

Up to this point, this can be prepped ahead.

When you’re ready to eat, bake your completed casserole tray in a 350 degree preheated oven for about 15-20 minutes. Just enough to warm it through. 

Top with avocado or cheese if you can tolerate dairy!



In honor of Cinco de Mayo, I’ve decided to share my salsa recipe. It’s super simple and it won’t disappoint. 

You will need:

6 tomatoes

1 bunch of cilantro

3 serrano chiles

1 onion

3 garlic cloves

About 1 tsp sea salt

Juice from about 1/4 of a lime

A blender or food processor

Roughly process all ingredients so they’ll fit in your blender/food processor. It was a snug fit, but I got this all to fit in my Ninja. 






Once you’ve added everything except the sea salt and lime juice, use the pulse setting to process everything down. 

Once it’s your desired consistency, pour into a bowl. Stir in the sea salt and lime juice. Adjust or add more or less as you see fit.  


Enjoy over fajitas, ground beef, or with plantain chips!