These recipe for Mexican Cabbage Rolls give the traditional casserole a new twist! These cabbage rolls are filled with spicy beef, drenched with a spicy tomato salsa and covered with melted cheese. This recipe can be part of a keto, low-carb, diabetic, or gluten-free lifestyle.
Preheat oven to 375º Fahrenheit. Grease an 8 inch square baking dish. Steam or blanche cabbage leaves until tender and pliable.
In a medium mixing bowl, mix together the salsa, diced tomatoes, cumin, and sea salt.
Transfer one cup of the tomato mixture to the prepared pan. Spread evenly. Reserve the rest of the sauce for later in the recipe.
In a medium mixing bowl, mix together the ground beef, taco seasoning, riced cauliflower, and egg.
Divide the ground beef mixture into six equal portions.
Place one portion of the beef mixture in the center of a cabbage leaf. Fold over the leaf on the short sides of the roll.
Fold one long side over the roll, then fold the other long side over and tuck underneath the roll. Place in the baking dish with the seam side down.
Repeat the filling procedure for the rest of the cabbage leaves.
Spoon the reserved sauce over the rolls and sprinkle the shredded cheese over the top. Bake in the lower third of the preheated oven for 50 minutes to 1 hour.
Sprinkle the green onion slices over the top to garnish
*If you are using taco seasoning that does not contain salt, you might want to add about 3/4 teaspoon salt to the meat mixture.
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