- 1 head of Cabbage
- 1 pound Ground Beef or Turkey
- Taco Seasoning. I use Penzy’s, but any will do.
- Enchilada Sauce. I use the recipe from Against All Grain HERE.
In a large stockpot, add a few of cups of water and bring to boil. While it is boiling, remove core from cabbage and very carefully peel off 10-12 leaves. Each leaf is a “tortilla” so you made need more or less. You need to be careful not to tear them! Place leaves in boiling water and turn off heat. You will use tongs, remove one cabbage leaf at a time, when you’re ready.
Cook the ground beef, drain, add the taco seasoning, and get ready to fill your “enchiladas”.
Take each leaf, carefully fill with beef mixture, roll tightly and lay in glass baking dish. When you’re done, you will cover cabbage rolls with enchilada sauce, and top with olives, to bake at 350 degrees for 15 minutes.
I was only making a few, so my picture has them very spaced out, but you can fit all 10 in one pan usually. Top with avocado when they’ve cooled a bit, and enjoy!