Stuffed Cabbage Enchiladas

Stuffed Cabbage Enchiladas

Stuffed cabbage enchiladas feature cabbage leaves filled with spiced meat, rice, and beans, rolled and baked in enchilada sauce, then topped with cheese. This dish blends Eastern European and Mexican tastes into a comforting, flavorful meal.

Stuffed Cabbage Enchiladas

Ingredients

• 1 pound ground beef

• 1 whole head of cabbage

• 1 can of refried beans

• 1 can green chilies

• 2 Tablespoons Chef Politte’s Chili Seasonings

• 2 cups of cheddar cheese, shredded

• 2 cups of queso fresco, crumbled

• 1 large can of enchilada sauce

Method

1. Boil the cabbage head for a few minutes until the leaves are pliable. Remove 12–16 leaves and set aside.

2. Brown ground beef in a skillet. Stir in the green chilies and seasoning; cook until heated through. Mix in refried beans, then 1 cup each of cheddar and queso fresco. Remove from heat.

3. Preheat oven to 375°F. Spread some enchilada sauce in a baking dish.

4. Spoon the filling onto each cabbage leaf, roll it up, and place it seam-side down in the dish.

5. Top with remaining enchilada sauce, cheddar, and queso fresco.

6. Cover and bake for 30 minutes. Uncover and bake for an additional 10–15 minutes, until the cheese is melted and bubbly.

Serving

Let cool slightly before serving. Enjoy with your favorite garnishes or sides.

Taco and Fajita Seasoning

Buy Now