These cabbage roll enchiladas are packed full of flavour. With a spicy beef filling, they are perfect for something a little different on the menu. Using cabbage leaves instead of tortilla rolls, these enchiladas are a lot lighter and gluten free. The beef can also be substituted for a vegetarian alternative, if you wish. You will find British cabbage in our Greengrocers.
Ready in: 60 minutes
500g steak mince
400g chopped tomatoes
2 x 400g tins black beans, undrained
150g bio yogurt
25g mature Cheddar, grated
12 Savoy cabbage leaves
3 garlic cloves, finely grated
2 tbsp tomato puree
1 red chilli, deseeded and finely chopped
2 peppers, deseeded and finely chopped
2 tbsp smoked paprika
1 tbsp each of cumin and coriander
A drizzle of olive or rapeseed oil
Handful of chopped coriander, to serve if you wish
1. Using a deep frying pan, heat the oil and fry the peppers until just soft. Add the beef and fry until it browns, breaking it up with a wooden spoon as you go along. Once browned, stir in the spices and cook for a further minute.
2. Pour in the chopped tomatoes, beans, garlic, tomato puree and chilli then simmer, uncovered, stirring occasionally, for around 15 minutes until the beef is cooked and the mixture has thickened.
3. In the meantime, bring a large saucepan of water to the boil. Add the cabbage leaves and cook for 2 minutes. Once softened, rinse under cold water to cool then drain and leave to one side.
4. Heat the oven to 200C. Using one cabbage leaf at a time, place a spoonful of the beef mixture into the centre and roll up so the filling is enclosed. Place the cabbage roll with the seam down into a large baking dish. Repeat this step until all of the cabbage leaves have been used. Ensure that the cabbage leaves are tightly packed together.
5. In a small bowl, mix together the yogurt and cheese. Spoon over the rolls, then bake in the oven for around 25 minutes or until bubbling.
6. Sprinkle over the chopped coriander and some extra seasoning, if you wish, before serving.