Recipes / Stuffed Cabbage Enchiladas

Ingredients

• 1 each Cabbage, Medium Size
• 1 pound Ground Beef
• 1 cup Cooked Rice
• 1 cup Onion, Chopped
• 1 tablespoon Minced Garlic
• 1 each Egg, Lightly Beaten
• 1 cup Furmano's Diced Tomatoes, Drained
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon Ground Cumin
• 1/4 teaspoon Cayenne Pepper
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 1/2 teaspoon Chili Powder
• 2 cups Furmano's Tomato Sauce
• 2 tablespoons Chipotles in Adobo
• 2 teaspoons Ground Cumin
• 1/4 cup Water
• 1 tablespoon Lime Juice
• 1/2 cup Monterey Jack Cheese
• 2 tablespoons Chopped Cilantro

Preparation

1. Remove core from cabbage.
2. Steam 12 large outer leaves until limp. Drain well.
3. For The Meat Mixture: In a bowl, combine ground beef, cooked rice, onion, minced garlic, egg, Furmano's Diced Tomatoes, worcestershire sauce, ground cumin, cayenne pepper, salt, pepper, and chili powder; mix well.
4. Put about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling.
5. Repeat with remaining leaves and filling.
6. Place rolls in a large skillet or Dutch oven.
7. For The Sauce: Combine tomato sauce, chipotle, ground cumin, water, and lime juice in a food processor; pour over cabbage rolls.
8. Top with monterey cheese, cover and simmer for 1 hour, spooning sauce over rolls occasionally during cooking.
9. Add cilantro before serving.