Paleo Beef Enchiladas w/ Cabbage Tortillas

These paleo beef enchiladas use tender cabbage leaves in place of traditional tortillas for a lighter, grain-free twist on a classic comfort food. They’re flavorful, filling, and surprisingly easy to make once you get the hang of working with the cabbage leaves.

Perfect for meal prep or a cozy dinner that still feels nourishing.

Ingredients

• 1 head green cabbage

• 1 pound ground beef (or ground turkey)

• Taco seasoning (your favorite brand or homemade)

• Enchilada sauce (store-bought or homemade)

• Sliced olives

• Avocado, for topping

Directions

1. Bring a large pot of water to a boil. Carefully remove the core from the cabbage, then gently peel away 10–12 large leaves.

2. Place the cabbage leaves into the boiling water and turn off the heat. Let them soften for a few minutes, then remove with tongs and set aside to cool.

3. In a skillet, cook the ground beef until browned. Drain excess fat, then stir in taco seasoning.

4. Lay one cabbage leaf flat and spoon some of the beef mixture into the center. Roll it up gently like an enchilada and place seam-side down in a baking dish. Repeat with remaining leaves.

5. Pour enchilada sauce over the cabbage rolls and sprinkle with olives.

6. Bake at 350°F for about 15 minutes, until heated through.

7. Let cool slightly, then top with sliced avocado before serving.

Servings

Makes 8–10 enchiladas, depending on cabbage size.