Burrito-Stuffed Cabbage Rolls

Prep: 35 mins

Cook: 35 mins

Difficulty: Intermediate

Servings: 4 Servings

The tortilla is the most disappointing part of a burrito, so why waste money on a package of rubbery wraps? Instead, opt for a few leaves of cabbage (yes, cabbage!), which can stand in as a wheat- and carb-free alternative to the standard burrito blanket.

These burrito-stuffed cabbage rolls are packed with ground beef, tomatoes, rice, and shredded cheese; nestled into a bed of salsa; and baked until the cheese bubbles and browns.

Ingredients

2 cups tomato salsa, divided
1 large head green or savoy cabbage (about 2 1/2 pounds)
1 tablespoon kosher salt
1 pound lean ground beef
1 (1-ounce) package low-sodium taco seasoning
1 medium tomato, seeded and chopped
1 cup cooked long-grain white rice
2 cups shredded Mexican blend cheese (6 ounces), divided
Serving options: sliced scallions, pickled jalapeño slices, and sour cream

Instructions

Arrange a rack in the middle of the oven and heat to 375°F. Pour 1 1/2 cups of the salsa in an even layer in a 9x13-inch baking dish; set aside.
Bring a large pot of water to a boil. Meanwhile, remove 10 to 12 whole outer leaves from the cabbage. (Reserve the remaining cabbage for another use.) Stir the salt into the boiling water. Add the cabbage leaves and cook until wilted, about 2 minutes. Remove the leaves with tongs and transfer to a paper towel-lined baking sheet to cool.
Place the beef in a large bowl, sprinkle with the taco seasoning, and gently mix with your hands to combine, making sure not to compact the meat. Divide the mixture into 8 equal portions (about 1/3 cup each), then form each portion into a slider-sized patty; set aside.
Divide the tomatoes, rice, and 1 cup of the cheese evenly among the largest 8 leaves. Top each with a beef patty. Working with 1 cabbage leaf at at time, fold the right and left sides of the leaf over the filling, then tightly roll from the bottom up to form a cabbage roll. Place seam-side down in the salsa in the baking dish. Repeat making the remaining cabbage rolls. You might not use all of the blanched cabbage leaves.
Spoon the remaining 1/2 cup salsa evenly over the cabbage rolls and sprinkle with the remaining 1 cup cheese. Bake until the cheese is melted and browned, the cabbage is tender, and the filling reaches 165°F on an instant-read thermometer, about 30 minutes. Top with sliced scallions, pickled jalapeño slices, or sour cream if desired.