Mexcian Cabbage Rolls

Y'all, these are basically enchiladas made with cabbage leaves instead of tortillas. The lean ground beef is mixed with lots of veggie to help lighten it up as well. The tomato sauce is tasty and creamy, the mixture is delicious, and the gooey cheese tops it off. I'm not saying it replaces real enchiladas made with tortillas, but it is a delicious lower carb alternative!!

1 head of cabbage

1 tbsp olive oil
3 cloves garlic, divided, minced
2 tbsp flour, divided
1 c skim milk
1 – 14.5 oz can tomato sauce 

2 tbsp chili powder, divided 

4 tsp ground cumin, divided 

1 lb extra lean ground beef (I used 96/4)
1/2 yellow sweet onion, diced
1 red bell pepper, diced 

1 small yellow squash, diced 

2 jalapeños, seeded and minced 

2 tbsp water 

3/4 c 2% shredded Mexican cheese blend

Bring a large pot of salted water to boil. Cut a small circle around the core of the cabbage head and remove. Once the water is boiling, drop the cabbage head in. In a few minutes, the outside leaf will come lose. Using tongs, pull it out and lay to to dry. A minute or so later another leaf will come off. Repeat this until you have 10-12 leaves. There will probably be a couple you can't use anyway. Set leaves aside to cool.

In a sauce pan, heat 1tbsp of olive oil and 1 tsp of the minced garlic over medium heat until the garlic is fragrant. Add 1 tbsp of flour and whisk, cooking the flour for a minute. Add the cup of milk, and whisk to combine with the flour mixture. Bring to a boil, stirring occasionally. Reduce the heat to medium-low and add the tomato sauce, 1tbsp of chili powder, and 2 tsp of ground cumin. Stir to combine, and simmer while preparing the filling.

Preheat oven to 375 degrees. Spray a 9x11" baking dish with cooking spray. Brown the beef in a large skillet over medium heat. Add the onion, bell pepper, yellow squash, remaining 2 tsp garlic, and jalapeños. Cook for 4-5 minutes until the vegetables are tender. Add the remaining 1 tbsp of flour, remaining 1 tbsp of chili powder, and remaining 2 tsp of ground cumin. Add the 2 tbsp of water, and stir to combine. Reduce the heat to medium-low, and simmer for 5 minutes.

Ladle some of the tomato sauce into the baking dish, coating the entire bottom of the dish. Spoon some of the beef mixture into the center of each cooked cabbage leaf. Roll the cabbage leaf, tucking in the sides, similar to wrapping a burrito. Place each cabbage roll seam side down in the baking dish. Pour the remaining sauce over the cabbage rolls. Sprinkle with the shredded cheese. Bake uncovered for 25 minutes. Let stand for 10-15 minutes prior to serving.

Original recipe found here.