Cabbage is a bit tricky to work with in this manner....but thanks to this versatile veggie, we can have our burritos and eat them too!
Ingredients:
1 head of cabbage
1 prepared recipe of Burrito/Enchilada Sauce (such as this one)
1 lb. ground beef- cooked and drained (or you could use ground turkey)
1 bell pepper (any color), chopped
1/2 red onion, chopped
2 tsp. olive oil
1/2 tsp. each of cumin, sea salt, onion powder, garlic powder and paprika (or chili powder)
2 cups cheddar cheese
Trim a bottom layer of the cabbage off so that the leaves are easier to peel away.
Peel away (carefully!) each cabbage leaf. As you get about half-way through, you'll have gathered enough leaves for this recipe if they've mostly stayed in-tact. Save the rest of the cabbage for another recipe.
Boil a large pot of water. Drop about half the leaves in the water and par-boil for about 3 minutes.
Carefully remove the leaves with a tongs and place into an ice-water bath.
Repeat process with remaining leaves.
After the cabbage leaves have cooled in the water (for just a couple minutes), lay them out on a kitchen towel or paper towel to dry. Blot off excess water.
Preheat oven to 350.
Saute peppers and onions in olive oil until softened.
Add ground beef and seasonings to the pan. Mix until heated and combined.
Stuff each cabbage leaf with the meat and veggie mixture. Wrap up like a burrito.
Place them in a casserole dish, fold side down.
Pour burrito sauce evenly on top.
Cover with cheese.
Bake at 350 until melted and bubbly, about 20 minutes.
Top off with sour cream, green onions, avocado, salsa, etc!
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