Whole30 Day 16 & Beef Enchilada Cabbage Rolls
I had some pastured ground beef to use up and found a recipe for beef enchilada cabbage rolls that looked awesome and were entirely Paleo. Why not try it out right?? The result was delicious, just a bit messy to eat. But that's half the fun of trying new foods. :)
BREAKFAST
Leftover coconut crusted salmon
Coconut cauliflower rice
Clementine
LUNCH
Steamed chicken
1/2 avocado
Cooked cabbage/spinach
Carrots
PRE/POST WORKOUT
1/4 cup cashews
4 dates
1 steamed chicken tender
2 hard boiled egg whites
Dried mango
DINNER
Beef enchilada cabbage rolls
Avocado
Beef Enchilada Cabbage Rolls
Adapted from Healthy Living How To
ENCHILADA SAUCE
Ingredients
1 Tablespoon olive oil
1.5 Tablespoons chili powder
1 cup chicken broth (Homemade of Imagine brand is Whole30 okay)
5 oz. tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon cumin
Directions
1) In a saucepan over medium heat, whisk together all ingredients except for olive oil.
2) Bring to a low boil, then reduce heat to low and allow to simmer until the cabbage rolls are prepared.
3) Before pouring over cabbage rolls, whisk in the olive oil.
CABBAGE ROLLS
Ingredients
1 lb grass fed or pastured ground beef
~7 cabbage leaves
1 small onion, chopped
2 cloves garlic, minced
Black pepper, to taste
1 recipe Enchilada Sauce
1 avocado
Olive oil
Directions
1) In a large pot, add several cups of water and bring to a boil.
2) Carefully remove about 7 cabbage leaves, trying not to rip the leaf (This was a bit tricky, just go slow!).
3) Place cabbage leaves in the boiling water and turn off heat. Allow the leaves to soften in the water while you cook the filling.
4) Preheat your oven to 350°F.
5) Add oil to a large saute pan and turn heat to medium.
5) Add the onion and garlic and saute until soft. Then add in your ground beef and black pepper and continue to saute until cooked through.
6) With tongs, carefully remove the cabbage leaves from the water. Be careful, they will be HOT!
7) Fill each cabbage roll with some of the beef mixture, roll tightly, and lay in a glass baking dish seam-side facing down.
8) Cover the cabbage rolls with the enchilada sauce and place in the oven for 20 minutes.
9) To serve, top with avocado slices.
BREAKFAST
Leftover coconut crusted salmon
Coconut cauliflower rice
Clementine
LUNCH
Steamed chicken
1/2 avocado
Cooked cabbage/spinach
Carrots
PRE/POST WORKOUT
1/4 cup cashews
4 dates
1 steamed chicken tender
2 hard boiled egg whites
Dried mango
DINNER
Beef enchilada cabbage rolls
Avocado
Beef Enchilada Cabbage Rolls
Adapted from Healthy Living How To
ENCHILADA SAUCE
Ingredients
1 Tablespoon olive oil
1.5 Tablespoons chili powder
1 cup chicken broth (Homemade of Imagine brand is Whole30 okay)
5 oz. tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon cumin
Directions
1) In a saucepan over medium heat, whisk together all ingredients except for olive oil.
2) Bring to a low boil, then reduce heat to low and allow to simmer until the cabbage rolls are prepared.
3) Before pouring over cabbage rolls, whisk in the olive oil.
CABBAGE ROLLS
Ingredients
1 lb grass fed or pastured ground beef
~7 cabbage leaves
1 small onion, chopped
2 cloves garlic, minced
Black pepper, to taste
1 recipe Enchilada Sauce
1 avocado
Olive oil
Directions
1) In a large pot, add several cups of water and bring to a boil.
2) Carefully remove about 7 cabbage leaves, trying not to rip the leaf (This was a bit tricky, just go slow!).
3) Place cabbage leaves in the boiling water and turn off heat. Allow the leaves to soften in the water while you cook the filling.
4) Preheat your oven to 350°F.
5) Add oil to a large saute pan and turn heat to medium.
5) Add the onion and garlic and saute until soft. Then add in your ground beef and black pepper and continue to saute until cooked through.
6) With tongs, carefully remove the cabbage leaves from the water. Be careful, they will be HOT!
7) Fill each cabbage roll with some of the beef mixture, roll tightly, and lay in a glass baking dish seam-side facing down.
8) Cover the cabbage rolls with the enchilada sauce and place in the oven for 20 minutes.
9) To serve, top with avocado slices.
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