I did not win the FastPaleo recipe contest I entered last week, but this recipe is still a winner in my books! I’ve gotten some great feedback from those of you who have tried this recipe. I appreciate each and every one of you who voted for my healthy Beef Enchilada Cabbage Rolls. And yes, the dinner invitation still stands! As promised here is the recipe for you to try or print out and file away for later use! Chicken breast was on sale at our local food co-op a few weeks back and we stocked up, so you know that what that means……Chicken Enchilada Cabbage Rolls are on the menu. In fact, that may be what’s for dinner tonight!
Easy Enchilada Sauce
Prep Time: 5 minutes
Cook Time: 5 minutes
- 2 Tbsp. Extra Virgin Olive Oil
- 2 Tbsp. Chili Powder
- 1 c. Beef Broth
- 5 oz. Tomato Paste
- 1/2 tsp. Dried Oregano
- 1/2 tsp. Dried Cumin
- 1/2 tsp. Celtic Sea Salt
- 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
Prep Time: 15 minutes
Cook Time: 20 minutes
- 1 lb. Ground Beef
- 1 Small Onion, Chopped
- 1 Clove Garlic, Crushed
- 1 tsp. Celtic Sea Salt
- 1 tsp. Ground Black Pepper
- 1 Recipe Easy Enchilada Sauce
- 1 Medium Head Cabbage
- 2-4 Small 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 & pepper in cast iron 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 bake at 350 degrees F for 20 minutes.
- Serve with avocado slices and enjoy!
*If you can tolerate dairy, you can smother the top with shredded cheese before baking as well as a little sour cream on the side. (sniff, sniff, I unfortunately cannot)