Lena Abraham of Delish.com

Serves 4

Cabbage Burritos

10 minPrep Time

25 minCook Time

35 minTotal Time

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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

Instructions

1. Preheat 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.
2. In 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.
3. Lay 2 cabbage leaves side by side, overlapping slightly. Place a heaping spoon of ground beef mixer, 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.
4. Place on baking sheet and bake until cheese is melted, about 10 minutes.