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Cabbage Enchiladas Recipe

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This recipe for Cabbage Enchiladas, by , is from Grandma's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Debra Martin

Category:
Category:

Ingredients:  
Ingredients:  
1 head green cabbage
1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 red bell pepper, chopped
Kosher salt
2 cloves garlic, minced
2 tsp. ground cumin
2 tsp. chili powder
3 c. cooked and shredded chicken or 1lb cooked ground beef
1 1/3 c. red enchilada sauce, divided
2 tbsp. chopped cilantro, plus more for garnish
1 c. shredded Monterey jack
1/2 c. shredded cheddar
Sour cream, for drizzling

Directions:
Directions:
1. Preheat oven to 350.
2. In a large pot, boil 4 cups water. Using tongs, dip each cabbage leaf in water for 30 seconds and place on a paper towel-lined plate to dry.
3. In a large skillet over medium heat, heat oil. Add onion and bell pepper and season with salt. Cook until soft, 5 minutes, then stir in garlic, cumin, and chili powder. Add shredded chicken and 1 cup enchilada sauce and stir until saucy. Turn off heat and stir in cilantro.
4. Place a heaping spoon of chicken mixture into the center of each cabbage leaf. Fold the short sides of the cabbage leaf in first, then roll into a cylinder like a burrito! Repeat until all chicken mixture is used.
5. Spoon remaining 1/3 cup enchilada sauce over cabbage enchiladas and sprinkle with both cheeses. Bake until melty, about 20 minutes. Garnish with sour cream and more cilantro and serve.

Number Of Servings:
Number Of Servings:
4 Servings
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
I prefer cooking these with beef. This is a Low Carb Keto recipe.

 

 

 

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