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
Serves: 4
Ingredients
- 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
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
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4
- 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
Directions
- 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)
I am glad to find your site!
Thank you!
I made these last night and am eating leftovers for lunch today! They turned out great! After a little bit of frustration with the cabbage leaves I got the process down. It was actually my first time making cabbage rolls. Thankfully a quick google search of “how to peel cabbage leaves” helped ease my frustration. These are definitely going on the frequent rotation list of recipes!
P.S. The enchilada sauce is great! i don’t think I’ll ever buy canned sauce again with how easy and tasty this was.
Glad you liked them. Yes the cabbage can be finicky.
I made this recipe last night. I read the directions wrong and boiled the cabbage for 10 minutes, so I made a casserole instead layering the cabbage and ground beef, then poured the sauce over the top. It was yummy!!
So glad it still turned out!
Oh, these look absolutely delicious. What a wonderful idea. Can’t wait to try them.
I made these last night for dinner and we just scarfed down the leftovers for lunch! They are delicious! My 5 year old asked for “seconds” both times and gave it her thumbs up seal of approval.
I’ve made other enchilada sauce recipes before and I really appreciate the simplicity, flavor and consistency of this sauce. It’s my new go-to for sure! Thanks so much for sharing!
I made this last night, and it was delicious! My husband loved it too – he even went back for seconds!
Thanks so much for the great recipe. I’ll definitely make it again!