#newme23 week 2, #5 ... enchiladas without tortillas. A while back someone told me that they used cabbage leaves to make cabbage roll "enchiladas". What a great idea? Though the actual act of making cabbage rolls is a royal PITA. So are enchiladas, honestly..my go-to for making enchiladas at home, for over 30 years, had been to layer the tortillas, meat, cheese and sauce lasagna-style. I was going to do that with steamed cabbage leaves but went a step easier and the result was so good and so easy. I made my filling (ground beef, onions, peppers and seasonings), made my own sauce (canned has addee sugar and cornstarch) then shredded cabbage. Layered raw shredded cabbage, meat, shredded cheese and the sauce...repeat a couple of times. Then baked at 350 for about 45 minutes. I used to serve over shredded lettuce but had leftover cabbage so did that instead, with a little sour cream and avocado. Totally hit the spot, filled that Tex-Mex desire and it is really filling.

Posted by Shannon L. at 2023-01-10 00:38:02 UTC