Tex Mex Stuffed Cabbage Rolls
Try these delicious tex mex style stuffed cabbage rolls. Stuffed with meat, rice, corn, cheese, cilantro, tomatoes and taco seasoning. Baked and smothered in your favorite salsa. A wonderful veggie packed meal for your whole family.
Equipment
- 9 x13 Baking Pan
Ingredients
- 2 Tbsp Avocado Oil Or similar
- 1 Yellow Onion Diced
- 2 Cups Cooked Rice Optional
- 1 Lbs Ground Beef I used Beyond Beef Vegetarian Beef Substitute
- 1 Can Corn
- 1 Can Diced Tomatoes
- 1/4 Cup Cilantro Chopped
- 1-2 Cups Shredded Cheese I used Daiya Cheddar
- 1 Oz Taco Seasoning
- 2 Cups Salsa
- 1 Head Green Cabbage
Instructions
- Start by boiling water for cabbage.
- Preheat your oven to 400.
- Cut the out the root/stem of cabbage and remove damaged leaves.
- Place head side down into boiling water.
- Remove the leaves as they start to peel away using tongs. Set aside to cool. Do this to all the leaves.
- In a large skillet or saute pan add in oil.
- Add in chopped onions and ground beef. Saute until beef starts to brown.
- Add in drained corn, diced tomatoes, rice and taco seasoning. Mix well.
- Finally add in fresh cilantro and shredded cheese.
- Take a 9 x 13 baking dish and put a thin layer of salsa on the bottom.
- Take each cabbage leaf and remove the thick stem on the bottom of the leaf.Lay the cabbage leaf flat and add 1/3 cup filling to the center of the leaf. Fold in the sides and roll the cabbage up. Place seam side down in the pan. Repeat with remaining cabbage.
- Add the remaining salsa on top, add additional cheese, cover with aluminum foil and bake for 25 minutes.
- When it's done pull from oven and let it cool.
- Top with additional salsa, cilantro, sour cream and avocado.