Beef Enchilada Cabbbage Rolls

Beef Enchilada Cabbbage Rolls



Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4

Ingredients

• 1 lb. Grass Fed Ground Beef
• 1 Small Organic Onion, Chopped
• 1 Clove Organic Garlic, Crushed
• 1 tsp. Celtic Sea Salt
• 1 tsp. Fresh Ground Black Pepper
• 1 Recipe Easy Enchilada Sauce ( see below)
• 1 Medium Head Organic Cabbage
• 2-4 Small Organic Avocados

Directions
1. In a large stockpot, add a couple cups of water and bring to boil.
2. Remove core from cabbage and very carefully peel off 10-12 leaves.
3. Place leaves in boiling water and turn off heat.
4. While cabbage leaves are softening, pan fry ground beef, onion, salt & pepper in cast iron skillet.
5. Once ground beef is cooked though, remove from heat and add crushed garlic.
6. With tongs, remove one cabbage leaf at a time, fill with beef mixture, roll tightly and lay in glass baking dish.
7. Cover cabbage rolls with enchilada sauce and bake at 350 for 20 minutes.
8. Serve with avocado slices and enjoy!

*If you are able to tolerate dairy, you can smother the top with shredded cheese before baking as well as a little sour cream on the side.

Easy Enchilada Sauce

Prep Time: 5 minutes
Cook Time: 5 minutes
Serves: 4

Ingredients

• 2 Tbsp. Extra Virgin Olive Oil, Cold Pressed
• 2 Tbsp. Organic Chili Powder
• 1 c. Pacific Foods Organic Beef Broth
• 5 oz. Bionaturae Organic Tomato Paste
• 1/2 tsp. Organic Dried Oregano
• 1/2 tsp. Organic Cumin
• 1/2 tsp. Celtic Sea Salt

Directions
1. In saucepan over medium-high heat, whisk together all ingredients except olive oil.
2. Bring to low boil then reduce heat to low to keep warm.
3. Before pouring over cabbage rolls, whisk in olive oil. 

or My San Antonio Sauce

3 tablespoons bacon grease 
1 medium onion, chopped 
4 garlic cloves, chopped 
1 (28 ounce) can whole tomatoes 
1 (14 ounce) can whole tomatoes 
1 (14 ounce) can water 
2 teaspoons salt 
1/4 teaspoon pepper 
1 ancho chili (dried and seeded) 
2 1/2 teaspoons chili powder 
1 teaspoon RAW honey or RAW sugar  

Directions: 

Saute onion and garlic in bacon grease. Add tomatoes and water.  
Drop in chile pod (do not remove skin). 
Bring to a boil, lower heat and simmer until tomatoes and chile pod cook to a mush, approx one hour. 
Sieve through a collander or puree in a blender (textures will differ accordingly). 
Return to sauce pan.Add chili powder, sugar, and more water to desired thickness. Bring slowly to a boil. Serve over cabbage rolls,in soups or over grilled meats.