Arlington Produce Co-Op
Mexican Cabbage Rolls
•10-12 large cabbage leaves
•1 tablespoon extra virgin olive oil
•3 cloves garlic, divided, minced
•2 tablespoons flour, divided
•1 cup milk
•1 – 14.5 ounce can tomato sauce
•2 tablespoons chili powder, divided
•4 teaspoons ground cumin, divided
•1 pound lean ground beef
•1/2 yellow sweet onion, diced
•1/2 red bell pepper, diced
•1/2 green bell pepper, diced
•2 jalapeños, seeded and minced
•2 tablespoons water
•4 ounces cheddar cheese, shredded
Preheat the oven to 375°F. Spray a large baking dish with cooking spray and set aside.
Bring a large pot of salted water to a boil. Cook the cabbage leaves, two or three at a time, for approximately 30 seconds. The cabbage leaves will turn bright green in color and will soften. Drain on a clean kitchen towel, and set aside.
In a sauce pan, heat one tablespoon of olive oil and one third of the minced garlic over medium heat until the garlic is fragrant. Add one tablespoon of flour and whisk, cooking the flour for a minute. Add the cup of milk, and whisk to combine with the flour mixture. Bring to a boil, stirring occasionally. Reduce the heat to medium-low and add the tomato sauce, one tablespoon of chili powder, and two tablespoons of ground cumin. Stir to combine, and simmer while preparing the filling.
Brown the beef in a large skillet over medium heat. Add the onion, red and green bell pepper, remaining garlic, and jalapeño. Cook for 4-5 minutes until the vegetables are tender. Add the remaining tablespoon of flour, remaining tablespoon of chili powder, and remaining two teaspoons of ground cumin. Add the two tablespoons of water, and stir to combine. Reduce the heat to medium-low, and simmer for 5 minutes.
Ladle some of the tomato sauce into the baking dish, coating the entire bottom of the dish. Spoon some of the beef mixture into the center of each cooked cabbage leaf. Roll the cabbage leaf, tucking in the sides, similar to wrapping a burrito. Place each cabbage roll in the baking dish.
Bake for 20-30 minutes, until bubbly. Sprinkle with cheese, let sit for 5 minutes bef
•10-12 large cabbage leaves
•1 tablespoon extra virgin olive oil
•3 cloves garlic, divided, minced
•2 tablespoons flour, divided
•1 cup milk
•1 – 14.5 ounce can tomato sauce
•2 tablespoons chili powder, divided
•4 teaspoons ground cumin, divided
•1 pound lean ground beef
•1/2 yellow sweet onion, diced
•1/2 red bell pepper, diced
•1/2 green bell pepper, diced
•2 jalapeños, seeded and minced
•2 tablespoons water
•4 ounces cheddar cheese, shredded
Preheat the oven to 375°F. Spray a large baking dish with cooking spray and set aside.
Bring a large pot of salted water to a boil. Cook the cabbage leaves, two or three at a time, for approximately 30 seconds. The cabbage leaves will turn bright green in color and will soften. Drain on a clean kitchen towel, and set aside.
In a sauce pan, heat one tablespoon of olive oil and one third of the minced garlic over medium heat until the garlic is fragrant. Add one tablespoon of flour and whisk, cooking the flour for a minute. Add the cup of milk, and whisk to combine with the flour mixture. Bring to a boil, stirring occasionally. Reduce the heat to medium-low and add the tomato sauce, one tablespoon of chili powder, and two tablespoons of ground cumin. Stir to combine, and simmer while preparing the filling.
Brown the beef in a large skillet over medium heat. Add the onion, red and green bell pepper, remaining garlic, and jalapeño. Cook for 4-5 minutes until the vegetables are tender. Add the remaining tablespoon of flour, remaining tablespoon of chili powder, and remaining two teaspoons of ground cumin. Add the two tablespoons of water, and stir to combine. Reduce the heat to medium-low, and simmer for 5 minutes.
Ladle some of the tomato sauce into the baking dish, coating the entire bottom of the dish. Spoon some of the beef mixture into the center of each cooked cabbage leaf. Roll the cabbage leaf, tucking in the sides, similar to wrapping a burrito. Place each cabbage roll in the baking dish.
Bake for 20-30 minutes, until bubbly. Sprinkle with cheese, let sit for 5 minutes bef
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