Cabbage Burritos: a tasty low-carb recipe

Total time: 35 Min
Difficulty: Low
Serves: 8 people
By Cookist
Cabbage leaves
8 large green or savoy (from 1 head)
Extra-virgin olive oil
1 tbsp.
1/2, chopped
Ground beef
1 lb.
Cloves Garlic
2 , minced
taco seasoning mix
1 tbsp.
Ground black pepper
Black beans
1 (15-oz.) can
Cherry tomatoes
1 1/2 cup chopped
1 cup , canned and drained or frozen
monterey jack
1 cup shredded
1/2 cup shredded

These cabbage burritos make a tasty low-carb alternative to wraps or sandwiches, and they are very quick and simple to make. Filled with cooked ground beef, black beans, corn and tomatoes, they are also very filling and will keep hunger at bay for hours.

Mix and match the ingredients to make the burritos in your own individual style, or follow the recipe below for a mildly spicy taste of Mexico.


Preheat oven to 350F/160C fan, 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.

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.

Place a spoonful of the beef mixture into the center of the leaf, then top with the cheese.

Fold the short sides of the cabbage leaf in first, then roll over into a neat packet.

When all are done, place on baking sheet seam side down and put in oven until the cheese is melted, which should take around 10 minutes.

To make larger burritos:

Lay 2 cabbage leaves side by side, overlapping slightly. Place a heaping spoon of ground beef mixture in the center, then top with cheese. Fold short sides of cabbage leaves in first, then roll into a neat packet. Repeat with remaining beef mixture.

Place on baking sheet and bake until cheese is melted, about 10 minutes.


If you have any left over ground beef mixture, it’s great cooked up with some smoky hot sauce and rice to make a chili.

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