Beef Enchilada Cabbage Rolls

*If you are able to 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)

prep time:
cook time:4 min
ready in:
  • Enchilada Sauce:
  • 2 tbs EVOO
  • 2 tbs 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
  • Beef Enchilada Cabbage Rolls:
  • 1 lb. Ground Beef
  • 1 Small Onion, Chopped
  • 1 Clove Garlic, Crushed 1 Clove Garlic, Crushed 1 Clove Garlic, Crushed
  • 1 tsp. Celtic Sea Salt
  • 1 tsp. Ground Black Pepper
  • 1 Recipe Easy Enchilada Sauce (see above)
  • 1 Medium Head Cabbage
  • 2-4 Small Avocados
  • Enchilada Sauce 1. In saucepan over medium-high heat, whisk together all ingredients except olive oil. 2. Bring to low boil then reduce heat to low to keep warm. 3. Before pouring over cabbage rolls, whisk in olive oil.
  • Beef Enchilada Cabbage Rolls 1. In a large stockpot, add a couple of cups of water and bring to boil. 2. Remove core from cabbage and very carefully peel off 10-12 leaves. 3. Place leaves in boiling water and turn off heat. 4. While cabbage leaves are softening, pan fry ground beef, onion, salt and pepper in skillet. 5. Once ground beef is cooked though, remove from heat and add crushed garlic. 6. With tongs, remove one cabbage leaf at a time, fill with beef mixture, roll tightly and lay in glass baking dish. 7. Cover cabbage rolls with enchilada sauce and bake at 350 degrees F for 20 minutes. 8. Serve with avocado slices and enjoy!