STUFFED CABBAGE ENCHILADAS

INGREDIENTS D I R E C T I O N S

1-pound ground meat (beef, pork, turkey) ½ yellow onion diced 1 poblano pepper diced 1-2 tablespoons avocado oil (or olive oil) 1 packet taco seasoning 1 tablespoon tomato paste 4-6 ounces tomato sauce water (if needed) 1 head Napa cabbage 15-ounce can enchilada sauce shredded cheese 0 1 . Heat oil in skillet and add onions and poblanos. Cook 3-5 minutes or until

softened. Add ground meat and brown. Drain if necessary. 0 2 . 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.

0 3 . 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.

0 4 . Pour about ½ the can of enchilada sauce in the bottom of 8x8 cake pan.

0 5 . 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.

0 6 . 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.

N O T E : 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

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JOHN WHEELER DIRECTOR OF INVESTMENT OPERATIONS AND TRADING JOINED SFG IN 2020 I’m an avid outdoorsman who enjoys skiing, boating, hiking and hobby farming with my three kids and fiancé, Kim. Here’s our traditional Christmas breakfast dish. With an overnight in the fridge, it has become a Christmas Eve - Christmas Day tradition for the Wheelers.