Cut Carbs (Not Flavor) With A Cabbage Burrito

June 26, 2018
Cabbage Burrito
Serves 4
Cut carbs in the most delicious way.
Write a review
Prep Time
10 min
Total Time
35 min
Prep Time
10 min
Total Time
35 min
  1. 8 large green cabbage leaves (from 1 head)
  2. 1 tbsp. extra-virgin olive oil
  3. 1/2 onion, chopped
  4. 1 lb. ground beef
  5. 2 cloves garlic, minced
  6. 1 tbsp. taco seasoning mix
  7. Kosher salt
  8. Freshly ground black pepper
  9. 1 (15-oz.) can black beans
  10. 1 1/2 c. chopped cherry tomatoes
  11. 1 c. corn, canned and drained or frozen
  12. 1 c. shredded Monterey Jack
  13. 1/2 c. shredded cheddar
  1. Preheat oven to 350º and line a small baking sheet with parchment paper. In a large pot of boiling water, use tongs to dip cabbage leaves in water for 30 seconds to blanch. Place on a paper towel-lined plate to dry.
  2. In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes, then stir in ground beef and garlic. Cook, stirring often, until beef is no longer pink, about 5 minutes. Drain excess fat, then season with taco seasoning mix, salt, and pepper. Stir in black beans, cherry tomatoes, and corn.
  3. Lay 2 cabbage leaves side by side, overlapping slightly. Place a heaping spoon of ground beef mixer, then top with cheese. Fold short sides of cabbage leaves in first, then roll into a cylinder — like a burrito! Repeat with remaining beef mixture.
  4. Place on baking sheet and bake until cheese is melted, about 10 minutes.
Adapted from Delish
Adapted from Delish | It's All In The Sauce

Who said cutting carbs meant cutting out delicious flavors?


You May Also Like