TheseĀ Gluten Free Keto Cabbage Roll Enchiladas are a perfect One Pan Low Carb Dinner that everyone in the family is going to love!

Gluten Free Keto Cabbage Roll Enchiladas

These Gluten Free Keto Cabbage Roll Enchiladas are a perfect One Pan Low Carb Dinner that everyone in the family is going to love!
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 6 people
Calories 309kcal
Author Abbey Sharp


Enchilada Sauce:

  • 1 tsp extra virgin olive oil
  • 2 garlic cloves minced
  • 1/2 - 1 chipotle in adobo sauce minced
  • 1 tbsp adobo sauce
  • 1 1/2 tbsp maple syrup or non calorie sweetener
  • 1/4 tsp cumin
  • 2 cups plain tomato sauce
  • Salt to taste

Enchilada filling:

  • 1 head green cabbage
  • 2 tsp olive oil
  • 1/2 lb extra lean ground beef
  • 2 clove garlic minced
  • 1 bell pepper diced
  • 1/2 jalapeno pepper seeds and veins removed, minced
  • 8 oz cremini mushrooms stemmed and diced
  • 1 can black soybeans drained and rinsed and lightly smashed
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp cumin
  • 1/4 cup frozen, fresh or canned corn
  • 2 cups monterey jack cheese divided
  • Salt to taste

To Serve:

  • Avocado
  • Lime wedges
  • Cilantro
  • Cojita cheese


  • Preheat a skillet over medium high heat and add in the olive oil for the sauce. Add the garlic and cook for 30 seconds, then add in the chipotle, adobo sauce, maple, cumin and tomato sauce. Simmer for 10 minutes until the flavours come together then season with salt to taste. Pour into a dish and set aside.
  • Clean out the skillet and add the olive oil for the filling. Add in the beef and start to cook until it browns. Add in the garlic, bell peppers, jalapeno, mushrooms, the lightly smashed beans, chili and cumin. Cook for 7 minutes, then add in 1/4 cup of the reserved sauce, along with the corn and salt, to taste. Set aside.
  • Meanwhile, preheat oven to 350 F and grease a 13x9" baking dish.
  • Carefully remove the leaves from the cabbage head and plunge into a pot of salted boiling water. Cook for 3-4 minutes then transfer to a bowl filled with ice water. Dry the leaves off.
  • Place a leaf in front of you with the stem towards you and add about 3-4 tablespoons of filling. Top with 1 tablespoon of cheese then roll up, tucking in the sides as you go.
  • Add about 1/4-1/3 cup of the sauce to the bottom of the dish and begin to fill with the cabbage rolls. Top with the remaining sauce. Cover the casserole dish with foil and bake in the oven for 15 minutes. Remove the foil and bake for another 15 minutes.
  • Finally, remove from the oven and sprinkle the cheese down the centre. Bake uncovered for an additional 10 minutes until the cheese is bubbly.
  • To serve, top with avocado, cilantro, cojita cheese and lime wedges on the side. Enjoy!


Calories: 309kcal | Carbohydrates: 23g | Protein: 22g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 56mg | Sodium: 1238mg | Potassium: 953mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1625IU | Vitamin C: 89.1mg | Calcium: 382mg | Iron: 3.6mg