Low Carb Cabbage Burritos

I love burrito’s but I do not love the high carb count, so lets use cabbage as our wrap instead of the bread types.

So basically what this is, is pick your filling and wrap it up. But not with those high carb wraps, we are going to wrap them in cabbage. I still wanted some colour in my low carb cabbage burrito so instead of the traditional corn I used yellow pepper which gave it great flavor. They are easy to pick up and eat or you can cut them up and eat them like a cabbage roll. I find them to freeze quite well, just wrap them individually with foil and take them out one at a time when I had that craving.

INGREDIENTS

8 large green cabbage leaves (from 1 head)

1/2 medium size onion, chopped

1 lb. ground beef

2 cloves garlic, minced

2 tbsp. taco seasoning mix

Salt and Pepper to taste

1 15-oz can black beans

1 1/2 c. chopped cherry tomatoes

1 chopped yellow pepper

1 1/2 cups shredded mixed cheese

In a large skillet over medium heat, add ground beef onion and garlic, cook until ground beef is no longer pink. Drain excess fat, then season with taco seasoning mix, salt, and pepper. Stir in black beans, cherry tomatoes, and peppers.
In a large pot of boiling water, use tongs to dip cabbage leaves in water for approxiametly 1 minute to blanch. Place on a paper towel to dry.
Lay a cabbage leave out and place a heaping spoon of ground beef mixer, then top with cheese. Fold short sides of cabbage leaves in first, then roll into a solid roll, like a burrito! Repeat with remaining beef mixture. If you have small cabbage leaves lay 2 cabbage leaves side by side, overlapping slightly and tuck in the sides and roll.
Preheat oven to 350º , line a baking sheet with parchment paper.
Place cabbage burritos on the baking sheet and place in oven until the cheese is melted, approxiametly 10 minutes.

Servings: 8
Carbs: 8.8
Stay healthy and live well!
Gayle