A Jerry James Stone Recipe
Jump to instructions
Ingredients
- YellowBird Enchilada Sauce
- 2 cups vegetable broth
- 3 tablespoons tomato paste
- 3 tablespoons Yellowbird Jalapeno Sauce
- 1 1/2 teaspoon sugar
- 3 tablespoons flour
- Cabbage Enchiladas
- 1 head of cabbage
- 2 tablespoons olive oil
- 1 cup mirepoix
- 1 packet taco mix
- 1 pound riced cauliflower & broccoli
- 1 15 ounce can fire roasted tomatoes
- 1/2 pound tempeh, chopped
- 1 15 ounce can white beans, drained & rinsed
- 1 4-ounce can diced green chiles
- 1 1/2 cup shredded Mexican cheese mix
- 2 cups enchilada sauce
- 1/3 cup sour cream
- 1/4 cup chopped cilantro
Instructions
- YellowBird Enchilada Sauce: Bring 2 cups of veggie broth to a simmer. Whisk in tomato paste, YellowBird Jalapeno Sauce, and sugar. Add 1/2 cup of the hot mixture to the flour and mix until a paste forms. Slowly mix the paste back into the broth mixture. Bring to a simmer and cook for 2 minutes.
- Add olive oil to a deep saute pan and warm over a medium-high heat. Add in mirepoix and saute until tender. Add riced cauliflower and broccoli and cook for a couple minutes.
- Add in taco mix and fully combine. Mix in tempeh, white beans, and chiles. Set mixture aside.
- Fill a large pot with water and bring to a boil over a medium-high heat. Remove 8 large whole cabbage leaves from the raw head of cabbage. Place 1-2 leaves in the boiling water at a time and cook for about a minute. Continue until all eight leaves are blanched.
- Preheat oven to 375 degrees F. Coat a lasagna pan with 1/2 cup of the YellowBird enchilada sauce.
- Lay blanched cabbage leaves flat and spread a heap of the mixture at the bottom middle. Fold in the sides, and then roll the leaves up. Place the enchiladas seam-side down into the pan, evenly spaced.
- Pour the remaining sauce over the top. Top with cheese and bake covered for about 25 minutes.
- Remove from oven and top with sour cream and chopped cilantro.
