STUFFED CABBAGE ENCHILADAS
INGREDIENTS DIRECTIONS 1-pound ground meat (beef, pork, turkey)
01.
½ yellow onion diced
02.
1 poblano pepper diced 1-2 tablespoons avocado oil (or olive oil) 1 packet taco seasoning 1 tablespoon tomato paste
Heat oil in skillet and add onions and poblanos. Cook 3-5 minutes or until softened. Add ground meat and brown. Drain if necessary.
Add tomato paste, sauce and taco seasoning. Add a little water if needed to get it all mixed together. Let simmer until almost all liquid is gone and put to the side to cool a bit.
03. Salt and boil a big pot of water. Separate out cabbage leaves and put 8-10 large ones in boiling water (do in batches if needed). Blanch for 1-3 minutes depending on how you like the leaves. I like them crunchier, so I do it for a minute or so. Take them out and put on paper towels to dry.
04. Pour about ½ the can of enchilada sauce in the bottom of 8x8 cake pan.
05.
4-6 ounces tomato sauce
Lay a cabbage leaf flat and cut out the middle rib, add ½ tablespoon shredded cheese and 1-2 tablespoons of meat mixture. Roll up cabbage leaf and put in the pan seam side down. Continue with remaining cabbage leaves.
water (if needed)
06 .
1 head Napa cabbage 15-ounce can enchilada sauce shredded cheese
Once you’ve filled the pan pour remaining sauce over top. Cover with foil and cook at 350º for 40 minutes or until bubbly and hot. Remove foil, top with additional shredded cheese and put back in oven for a few minutes – just to get cheese hot and bubbly on top.
NOTE: I don’t like bell peppers so, I use poblanos but you could definitely use either or both! Like garlic? Add garlic! Want it spicier?... add some jalapeños. The process is pretty labor intensive so I make 3-4 pans at a time and freeze. 42
