Enchilada Stuffed Cabbage

local_grocery_store Ingredients

• 1 head of cabbage, cored and leaves separated
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 lb ground beef
• 1 can enchilada sauce
• 1 can diced tomatoes
• 1 cup shredded cheese
• to taste salt
• to taste pepper
• for garnish chopped cilantro

restaurant_menu Method

1. 1.Preheat oven to 375°F.
2. 2.Bring a large pot of salted water to a boil. Add cabbage leaves and cook until tender, about 5 minutes. Drain and set aside.
3. 3.In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
4. 4.Add ground beef to skillet and cook until browned, breaking up any clumps with a wooden spoon.
5. 5.Add enchilada sauce and diced tomatoes to skillet and stir to combine. Cook for 5 minutes, until heated through.
6. 6.Season with salt and pepper to taste.
7. 7.Spoon beef mixture onto each cabbage leaf and roll up tightly. Place rolls seam-side down in a baking dish.
8. 8.Top cabbage rolls with remaining enchilada sauce and shredded cheese.
9. 9.Bake for 15-20 minutes, until cheese is melted and bubbly.
10. 10.Garnish with chopped cilantro and serve.

lightbulb_outline Tips

• chevron_rightFor a vegetarian option, substitute the ground beef with cooked quinoa or black beans.
• chevron_rightFor a spicier dish, add diced jalapeños or a pinch of cayenne pepper to the filling.