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!