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Mexican Cabbage Rolls
Delicious, low carb cabbage rolls with a Mexican flare!
Course:
Dinner
Cuisine:
Mexican
Servings:
12
servings
Calories:
120
kcal
Equipment
Casserole dish
Ingredients
1
lb
ground turkey
1
tbsp.
oil
1
tbsp.
garlic powder
1
tbsp.
onion powder
1
tbsp.
ground cumin
1
tbsp.
chili powder
12
medium
cabbage leaves
1½
cups
cooked quinoa
1
cup
salsa
(your favorite, no sugar added)
½
cup
shredded cheddar
(or mozzarella)
Instructions
Cook quinoa to package directions. I used chicken broth instead of water for extra flavor.
Boil the cabbage leaves for approximately 5-8 minutes in fully boiling water.
Cook the turkey meat in the oil and add the spices. Cook fully.
Preheat oven to 400 F.
Set up and assembly line with all your ingredients. Lay out your first cabbage leaf.
Add approximately 2 tbsp. of taco meat to the center of the leaf.
Add approximately 2 tbsp. of quinoa on top of the meat.
Fold in the edges of the cabbage leave over the meat, and roll like a burrito.
Place the roll, open side down, in the casserole dish.
Pour salsa over the top.
Sprinkle cheese over the salsa.
Bake for about 10-15 minutes. Just long enough to melt the cheese. Cool slightly and serve.
Video
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
cabbage roll
|
Calories:
120
kcal
|
Carbohydrates:
9
g
|
Protein:
12
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Cholesterol:
26
mg
|
Sodium:
222
mg
|
Potassium:
308
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
605
IU
|
Vitamin C:
8
mg
|
Calcium:
63
mg
|
Iron:
1
mg