• Preheat your oven to 375 degrees 

Prepare the cabbage...

• Bring a large pot of water to a rolling boil
• Fill a large bowl with ice water and set aside for now
• Pull about 10 large cabbage leaves off of a raw head of cabbage
• Blanch the leaves 1 or 2 at a time in the boiling water for 60 seconds and then transfer immediately into the ice water
• Once the cabbage leaves are cool enough to handle, remove them from the ice water and set aside for now

Prepare the filling...

• Add the finely chopped onion into a large skillet placed over medium heat and cook for about 5 minutes or until softened slightly
• Add 3 finely minced cloves of garlic and cook for 60 seconds while stirring constantly 
• Add 16 ounces of ground beef and season with 2 tablespoons of taco seasoning 
• Cook until the beef is browned and cooked through 
• Add 4 ounces of diced green chilies and some fresh finely chopped cilantro and stir to combine and transfer off of the heat 

Assemble the rolls...

• Lay the blanched cabbage leaves out flat 
• Add about a quarter cup of ground beef into the center of a leaf along with some shredded cheddar and mozzarella 
• Tuck the sides in and roll up firmly 
• Place the rolls seam side down into a baking or casserole dish
• Repeat with the remaining ingredients 
• Pour 2 cups of red enchilada sauce over the rolls and top with any remaining cheese
• Bake uncovered in a 375 degree oven for 20-22 minutes 
• Garnish with fresh cilantro, crumbled queso fresco and lime wedges 
• Serve with sour cream or crema