Beef Enchilada Cabbage Roll

Recipe Courtesy of Fast Paleo

 

Easy Enchilada Sauce

Ingredients

-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

Directions

-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

Ingredients 

-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

Directions

-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!