Beef “Enchiladas”

Sounds way more appetizing than Red Cabbage Rolls.

Pre-heat oven 375 degrees

1# Beef Ground Beef
1 Green Bell Pepper, small chop
1/2 Red Onion, small chop
2 large tomatoes, med dice
2 cloves garlic, minced
S/P
Pinch of ground cumin

7-10 washed, whole red cabbage leaves

1 can red or green enchilada sauce (15oz.)

Brown ground beef. Set aside. In the beef fat, saute the pepper and onion until soft. Add garlic; once fragrant, add tomatoes.

On med high heat simmer until the tomatoes break down. Return beef to pan. Season with S/P and cumin.

Cool this mixture.

Rolls:

Spoon about 3-4 tablespoons of beef filling into a dry cabbage “cups.”

Roll firmly, tucking in the ends. Place seam side down in the casserole dish.

Cover with enchilada sauce. Cover with aluminum foil. Bake for 60 minutes, or until the cabbage is fork tender.