The cabbage kick is more or less over, but during my fascination I snapped a few pics of all the crazy recipes I tried.
Okay, they’re not that crazy. But because the Standard American Diet is something that doesn’t feature many veggies, especially not as grain replacements, it seems odd.
With this recipe, I boiled cabbage leaves as tortilla wrappers and used some leftover enchilada sauce from my Enchi-lotta Pasta recipe to make a quick and satisfying lunch.
Ingredients
4-5 Cabbage leaves
3 oz. cooked taco meat (turkey is what I went with!)
¼ cup enchilada sauce
Olives for topping
Optional: cheese
Directions
Fill a pot with water and bring to a boil. Add in leaves and boil ‘til tender.
Meanwhile, you can be preparing your taco meat. I added in lots of mix-ins to add more bulk, so onions, sautéed tomatoes and kale. If you need a healthy taco seasoning in a pinch, try my recipe for Preservative –Free Taco Seasoning.
During this time, you’ll also want to get your oven ready. You can either broil the enchiladas on high if you need it faster (as I usually do) or preheat to 400 degrees. Prepare a pan with cooking spray.
When leaves are boiled and tapped dry and taco meat prepared, spoon equal portions of meat on the end of each leaf. Tuck in the sides and roll, leaving the end of the leaf tucked under the bottom so it doesn’t come undone. Transfer to pan. Drizzle the enchilada sauce and olives over the top.
If broiling, you only need only a few minutes. If baking, you’ll want longer, probably 18-22 minutes or until the leaves become somewhat translucent and crispy.
Related articles
- Enchi-lotta! Pasta with Turkey Taco Meat (collegiateculinaire.wordpress.com)
- National Enchilada Day (ireport.cnn.com)
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