Cabbage Enchilada Rolls Recipe 3

Cabbage Enchilada Rolls Recipe

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In this video I show you how to make delicious low-carb, gluten-free cabbage enchilada rolls. The recipe can easily be made vegetarian. This recipe uses a hack to turn hot sauce into enchilada sauce using Yellowbird Sauce. These enchiladas are packed with protein, healthy, and super tasty.

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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
Yields1 Serving
Prep Time10 minsCook Time45 minsTotal Time55 mins

Instructions

1

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.

2

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.

3

Add in taco mix and fully combine. Mix in tempeh, white beans, and chiles. Set mixture aside.

4

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.

5

Preheat oven to 375 degrees F. Coat a lasagna pan with 1/2 cup of the YellowBird enchilada sauce.

6

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.

7

Pour the remaining sauce over the top. Top with cheese and bake covered for about 25 minutes.

8

Remove from oven and top with sour cream and chopped cilantro.

Cabbage Enchilada Rolls Recipe 2

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JerryJamesStone

Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.

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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

Directions

1

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.

2

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.

3

Add in taco mix and fully combine. Mix in tempeh, white beans, and chiles. Set mixture aside.

4

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.

5

Preheat oven to 375 degrees F. Coat a lasagna pan with 1/2 cup of the YellowBird enchilada sauce.

6

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.

7

Pour the remaining sauce over the top. Top with cheese and bake covered for about 25 minutes.

8

Remove from oven and top with sour cream and chopped cilantro.

Cabbage Enchilada Rolls Recipe 2

Cabbage Enchilada Rolls Recipe
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