Monday, May 28, 2012

Beef Enchilada Cabbage Roll

Recipe Courtesy of Fast Paleo
Easy Enchilada Sauce
-2 Tbsp. Extra Virgin Olive Oil, Cold Pressed
-2 Tbsp. Organic Chili Powder
-1 c. Pacific Foods Organic Beef Broth
-5 oz. Bionaturae Organic Tomato Paste
-1/2 tsp. Organic Dried Oregano
-1/2 tsp. Organic Cumin
-1/2 tsp. Celtic Sea Salt

-In saucepan over medium-high heat, whisk together all ingredients except olive oil.
- Bring to low boil then reduce heat to low to keep warm.
-Before pouring over cabbage rolls, whisk in olive oil.

Beef Enchilada Cabbage Rolls
-1 lb. Fresh Ground Grass Fed Ground Beef
-1 Small Organic Onion, Chopped
-1 Clove Organic Garlic, Crushed
-1 tsp. Celtic Sea Salt
-1 tsp. Fresh Ground Black Pepper
-1 Recipe Easy Enchilada Sauce (see above)
-1 Medium Head Organic Cabbage
-2-4 Small Organic Avocadoes

-In a large stockpot, add a couple cups of water and bring to boil.
-Remove core from cabbage and very carefully peel off 10-12 leaves.
- Place leaves in boiling water and turn off heat.
-While cabbage leaves are softening, pan fry ground beef, onion, salt & pepper in cast iron skillet.
-Once ground beef is cooked though, remove from heat and add crushed garlic.
-With tongs, remove one cabbage leaf at a time, fill with beef mixture, roll tightly and lay in glass baking dish.
- Cover cabbage rolls with enchilada sauce and bake at 350 for 20 minutes.
- Serve with avocado slices and enjoy!

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