Credit http://healthylivinghowto.com/1/post/2012/01/winner-winner-beef-enchilada-dinner.html for this recipe.
A weird thing happened. My kids asked what we were having for dinner (8,000 times) and every time I told them it was cabbage enchiladas, they said things like, "That sounds yummy!" & "Mmmmm". It was kind of weird, but I ran with it. In the end, everyone liked the meal. I didn't even have to remind them to stop staring at the food and put it in their mouths. And this enchilada sauce is super good. I'm officially saying goodbye to the canned stuff.
- Enchilada Sauce
- 2 Tbsp. Extra Virgin Olive Oil
- 2 Tbsp. Chili Powder
- 1 C. Beef broth
- 5 oz. tomato paste
- 1/2 tsp. oregano
- 1/2 tsp. cumin
- 1/2 tsp. sea salt
Directions
In saucepan over medium-high heat, whisk together all ingredients except olive oil.
Bring to low boil then reduce heat to low to keep warm.
Before pouring over cabbage rolls, whisk in olive oil.
Beef Enchilada Cabbbage Rolls
- 1 lb. Ground Beef
- 1 small onion, chopped
- 1 clove garlic, crushed
- 1 green pepper, chopped (optional)
- 1 tsp. sea salt
- 1 tsp. ground black pepper
- medium head cabbage
- shredded cheese
- 2-4 avocados
In a large stockpot, add a couple of cups of water and bring to boil.
Remove core from cabbage and very carefully peel off 10-12 leaves.
Place leaves in boiling water and turn off heat.
While cabbage leaves are softening, pan fry ground beef, onion, salt and pepper in skillet.
Once ground beef is cooked though, remove from heat and add crushed garlic.
With tongs, remove one cabbage leaf at a time, fill with beef mixture, roll tightly and lay in glass baking dish.
Cover cabbage rolls with enchilada sauce and sprinkle with cheese. Bake at 350 degrees F for 20 minutes.
Serve with avocado slices and sour cream and enjoy!
