Skeptical about cabbage? You might be surprised how well it melds with the other flavors. We're fans! (If you're more of a burrito person, try Cabbage Burritos.)
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 head green cabbage 1 tbsp. extra-virgin olive oil 1 large onion, chopped 1 red bell pepper, chopped Kosher salt 2 cloves garlic, minced 2 tsp. ground cumin 2 tsp. chili powder 3 c. cooked and shredded chicken 1 1/3 c. red enchilada sauce, divided
Instructions:
Preheat oven to 350º. In a large pot, boil 4 cups water. Using tongs, dip each cabbage leaf in water for 30 seconds and place on a paper towel-lined plate to dry.
In a large skillet over medium heat, heat oil. Add onion and bell pepper and season with salt. Cook until soft, 5 minutes, then stir in garlic, cumin, and chili powder. Add shredded chicken and 1 cup enchilada sauce and stir until saucy. Turn off heat and stir in cilantro.
Place a heaping spoon of chicken mixture into the center of each cabbage leaf. Fold the short sides of the cabbage leaf in first, then roll into a cylinder — like a burrito! Repeat until all chicken mixture is used.
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