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My humble attempt at a cooking blog. Email me any great recipes you have. I'll try them out and if I like them, I'll post them here. Proper credit given, of course. angelasangle@gmail.com |
Enchilada Cabbage Rolls
A can of enchilada sauce and a head of cabbage was all it took to inspire tonight’s creation. This is my first time making cabbage rolls, but I have made enchiladas. I really just substituted the cabbage for the tortilla. It’s a good way to sneak in a vegetable and cut out some of the carbs (especially since I do not like the whole wheat tortillas). I made the taco seasoning from a recipe I found here, but feel free to use a pre-packaged variety. I paired with black beans for a Mexican feel. This recipe is easy to mix and match. If you or a family member doesn’t like the cabbage, you can do half cabbage and half tortillas. If someone prefers to make a taco out of it, simply reserve some of the meat mixture and heat over the stove to cook the egg.
Filling:
Sauce:
Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well. Salt and pepper turkey when browning. For filling, combine ground turkey, rice, onion, pepper, egg, salt, pepper, enchilada sauce, milk, and cheese. Mix well and divide into 12 portions. Place a portion into the center of each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish. For sauce, combine enchilada sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls. Bake covered in a preheated 350° oven 40 to 45 minutes. Remove rolls and discard toothpicks. Place pan with juices over medium heat or transfer the juices to a saucepan and place over heat; stir cornstarch and water mixture into the sauce; bring to a boil and cook until thickened. Serve over cabbage rolls.
