Cabbage “Enchiladas”

cabbage enchiladas

Ingredients (Serves 3):

  • 1 medium head of cabbage, steamed and leaves individually removed
  • 1 lb Jennie-O extra lean ground turkey
  • 2 cups water
  • 1 can black beans
  • 1 avocado, sliced
  • 2 tsp cumin
  • 2 tsp chili powder
  • salt and pepper to taste
  • 1/4 cup enchilada sauce (I found an all natural sauce at TJ)

Combine ground turkey, water, beans, and seasonings into crockpot and cook on low for 12 hours. When the crockpot is done, carefully fill and wrap spoonfuls of the meat mixture into the cabbage pieces and place into a baking dish– Some had more meat than others depending on how big the leaf was. The point is to try and wrap it up fully so there isn’t meat falling out. Pour the enchilada sauce on top of all the cabbage rolls (my batch made like 7-8 rolls). Bake at 375 degrees for 30 minutes. Add the avocado slices before serving. YUM!

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