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Cabbage Enchilada Roll Ups

Course: Dinner

Ingredients

  • 3 cups shredded cooked chicken or shredded cooked beef
  • 12 Chinese or Savoy cabbage leaves
  • 15 ounces cooked black beans drained and rinsed
  • 1 cup shredded cheese such as Monterey Jack, or Colby-Jack, divided
  • 12 ounces red enchilada sauce divided

Topping Ideas: green onion, chili or jalapeno slices, fresh chopped parsley, plain Greek yogurt, diced avocado, and lime wedges

Instructions

  • Preheat your oven to 350 degrees f.
  • Rinse your cabbage leaves thoroughly under cold running water and pat dry the excess moisture.
  • Bring a large pot of water to a boil over medium-high heat. You need enough water to be able to submerge all of the cabbage leaves but still leave an inch or two of free space at the top of the pot to avoid overflowing.
  • Carefully add in 2-3 cabbage leaves a time, with the help of a good, long set of tongs, and let them boil for about 30-45 seconds.
  • Immediately pull them out of water and place the leaves onto a large plate lined with paper-towels. Repeat this process with remaining leaves.
  • Add half of the enchilada sauce into a 9x13-inch baking dish and using a spatula, spread it evenly.
  • In a mixing bowl, combine the remaining enchilada sauce with shredded meat, beans, and 3/4 cup of your cheese. Toss these ingredients together until really well combined.
  • Place about 1/3 cup of this mixture down the one end of each cabbage leaf (as shown in the pictures), then carefully roll them up.
  • Place your cabbage rolls seam side down over the sauce I'm your baking dish.
  • Sprinkle your cabbage rolls with remaining cheese, then bake for 18-20 minutes or until sauce and cheese is nice and bubbly.
  • Once done, remove from the oven and add garnishes of choice.
  • Serve hot and enjoy!
  • You can store the rolled cabbage into an-airtight container for up to 2 days in the refrigerator. They reheat well!