Low-Carb Cabbage Burritos: A Delicious, Guilt-Free Twist!
These Cabbage Burritos are a low-carb, high-flavor alternative to traditional burritos. Using tender cabbage leaves instead of tortillas, they’re packed with savory beef, black beans, tomatoes, and corn, all wrapped up and baked to cheesy perfection. Whether you’re cutting carbs or just want to switch things up, this dish is a satisfying, healthy meal that everyone will love.
My family loves this recipe, especially my husband, who can never get enough of these cabbage burritos. We stumbled upon it one day when we were trying to lighten up our usual taco night. At first, I was skeptical about using cabbage instead of tortillas, but now it’s become a weekly favorite. The kids love helping me wrap the burritos, and it’s such a fun way to sneak in extra veggies. Even our friends are amazed when we serve these at gatherings!
Why These Cabbage Burritos Are a Must-Try
- Low-Carb and Guilt-Free: Forget tortillas – tender cabbage leaves take their place for a light yet satisfying alternative.
- Packed with Flavor: Seasoned ground beef, garlic, taco seasoning, and fresh veggies like tomatoes and corn make every bite delicious.
- Loaded with Cheese: Monterey Jack and cheddar melt together to create a gooey, cheesy filling.
- Quick and Easy: Ready in just 35 minutes, these burritos are perfect for busy weeknights.
Ingredients:
For the Cabbage Burritos:
- 8 large green cabbage leaves (from 1 head)
- 1 tablespoon (15 ml) extra-virgin olive oil
- ½ onion, chopped (about 75 g / 2.6 oz)
- 1 lb (450 g) ground beef
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning mix
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 ½ cups (225 g / 8 oz) cherry tomatoes, chopped
- 1 cup (160 g / 5.6 oz) corn, canned and drained, or frozen
- 1 cup (100 g / 3.5 oz) shredded Monterey Jack cheese
- ½ cup (50 g / 1.8 oz) shredded cheddar cheese
Directions:
- Preheat the oven to 350ºF (175°C) and line a small baking sheet with parchment paper.
- Blanch the cabbage leaves: In a large pot of boiling water, use tongs to dip each cabbage leaf for about 30 seconds. Remove the leaves and set them on a paper towel-lined plate to dry.
- Prepare the beef mixture: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 5 minutes, until softened. Stir in the ground beef and minced garlic, cooking for another 5 minutes until the beef is browned. Drain excess fat.
- Season and mix: Add the taco seasoning, salt, and pepper to the beef mixture. Stir in the black beans, chopped tomatoes, and corn. Cook until heated through, about 3-4 minutes.
- Assemble the burritos: Lay 2 cabbage leaves slightly overlapping on a flat surface. Add a heaping spoonful of the beef mixture in the center, then top with shredded Monterey Jack and cheddar cheese. Fold the short sides of the cabbage leaves inward, then roll them into a burrito shape. Repeat with the remaining beef mixture and cabbage leaves.
- Bake: Place the cabbage burritos seam-side down on the prepared baking sheet. Bake for about 10 minutes, or until the cheese has melted. Remove from the oven and serve hot.
Notes:
- Substitutions: You can easily swap ground beef for ground turkey or chicken if you want a leaner option.
- Add Heat: For a spicy kick, toss in some diced jalapeños or a dash of hot sauce into the beef mixture.
- Make it Vegetarian: Skip the beef and add more beans, or use a meat substitute for a fully plant-based version.
- Storage Tip: These burritos can be prepped ahead and stored in the fridge for up to 2 days.
