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Cabbage roll enchiladas in a casserole dish

Cabbage roll enchiladas

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Rating: 4 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Pack in the flavour with these lighter spicy beef enchiladas. Delicious and gluten-free, they're made with cabbage leaves instead of the usual tortillas

  • Gluten-free
  • Healthy
Nutrition: Per serving
HighlightNutrientUnit
low inkcal437
low infat12g
saturates5g
carbs32g
sugars13g
high infibre16g
protein43g
salt1.8g
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Ingredients

Method

  • STEP 1

    Heat the oil in a deep non-stick frying pan and stir-fry the peppers briefly until softened. Add the beef and continue to fry, breaking it up with a wooden spoon until it turns brown, then stir in the spices and cook for 1 min more. Tip in the tomatoes, tomato purée, bouillon, powder, garlic, chilli and beans (along with the liquid from the cans), and simmer, uncovered, for 15 mins, stirring until the beef is cooked and the mixture is thick.

  • STEP 2

    Meanwhile, bring a large pan of water to the boil. Add the cabbage leaves and cook, submerged, for 2 mins until softened. Rinse under cold running water to cool. Drain.

  • STEP 3

    Heat the oven to 200C/180C fan/ gas 6. Working with one cabbage leaf at a time, spoon some of the meat mixture into the centre. Roll up so the filling is enclosed. Lay seam-side down in a large shallow baking dish. Repeat with the rest of the leaves and filling, packing the rolls against one another in the dish.

  • STEP 4

    Mix the yogurt and cheese. Spread over the rolls. Bake for 20-25 mins until bubbling. Sprinkle over the coriander, extra chilli and paprika. Serve with lime wedges on the side.

Goes well with

Recipe from Good Food magazine, February 2021

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Overall rating

Rating: 4 out of 5.2 ratings
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