Cabbage Burritos
For those currently abstaining from tortillas, we present: the cabbage burrito. Fill with your favorite burrito fixin's or go with our taco-spiced beef & been mix below.
Made this? Let us know how it went in the comment section below!
Editor's note: This page was updated to add more information on March 12, 2021.
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- Yields:
- 4 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 35 mins
- Cal/Serv:
- 656
Ingredients
- 8
large green cabbage leaves (from 1 head)
- 1 tbsp.
extra-virgin olive oil
- 1/2
onion, chopped
- 1 lb.
ground beef
- 2
cloves garlic, minced
- 1 tbsp.
taco seasoning mix
Kosher salt
Freshly ground black pepper
- 1
(15-oz.) can black beans
- 1 1/2 c.
chopped cherry tomatoes
- 1 c.
corn, canned and drained or frozen
- 1 c.
shredded Monterey Jack
- 1/2 c.
shredded cheddar
Directions
- Step 1Preheat 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.
- Step 2In 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.
- Step 3 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 cylinder — like a burrito! Repeat with remaining beef mixture.
- Step 4 Place on baking sheet and bake until cheese is melted, about 10 minutes.
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