Cabbage Enchilada Roll Ups

Cabbage Enchilada Roll Ups

This recipe combines the comforting flavors of enchiladas with a lighter, low-carb twist using cabbage leaves.

Ingredients:

• 1 large head of cabbage (around 3 lbs)
• 2-3 cups cooked, shredded protein (chicken, beef, or vegetarian crumbles)
• 1 cup chopped vegetables (bell pepper, onion, corn) – optional
• 1 (15 oz) can refried beans (optional)
• 1 (10 oz) can red enchilada sauce
• 1 ½ cups shredded cheese (Monterey Jack, Cheddar, or Colby-Jack)
• Salt and pepper to taste
• Chopped fresh cilantro (for garnish, optional)

Cooking Guide:

1. Prep the Cabbage: Bring a large pot of salted water to a boil. Carefully remove the outer leaves of the cabbage. Core the cabbage and cut it into wedges. Boil the cabbage wedges for 5-7 minutes, or until the leaves are softened and pliable. Remove the wedges with tongs and transfer them to a colander to cool slightly. Peel off the softened leaves one by one.

Tip: If some leaves tear while removing them, don’t worry! You can use them for patching any holes in other leaves or creating a bottom layer in the baking dish to prevent sticking.

2. Prepare the Filling: In a large bowl, combine your cooked, shredded protein with chopped vegetables (if using). Season with salt and pepper. If using refried beans, mash them slightly and add them to the protein and vegetable mixture.

3. Assemble the Enchiladas: Spread a thin layer of enchilada sauce in a 9×13 inch baking dish. Lay out a cooled cabbage leaf and place a spoonful of the filling in the center. Top with shredded cheese. Fold the bottom of the leaf up over the filling, then fold in the sides and roll up tightly. Repeat with remaining cabbage leaves and filling. Arrange the cabbage enchiladas seam-side down in the baking dish.

4. Bake: Pour the remaining enchilada sauce over the top of the enchiladas. Sprinkle with additional shredded cheese. Bake uncovered at 375°F for 20-25 minutes, or until the cheese is melted and bubbly.

5. Serve: Garnish with chopped fresh cilantro (optional) and serve with your favorite enchilada toppings like sour cream, avocado, or salsa.

Tips:

• For a vegetarian option, use cooked lentils or black beans instead of meat.
• Add a kick of spice to your enchilada sauce with diced jalapenos or a pinch of cayenne pepper.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
• You can use green or Savoy cabbage for this recipe. Savoy cabbage leaves tend to be more tender than green cabbage.