Cabbage rolls enchiladas

• rapeseed oil↗1 tsp olive or tsp
• pepper↗2

  seedless, finely chopped

• beef mince 5% fat↗500g g
• smoked paprika↗2 tbsp tbsp

  plus extra for serving

• ground cumin↗1 tbsp tbsp
• ground coriander↗1 tbsp tbsp
• chopped tomatoes400g g
• tomato purée↗2 tbsp tbsp
• vegetable bouillon powder↗1 tbsp tbsp

  (ensure gluten‑free if needed)

• garlic cloves↗3

  finely grated

• red chilli↗1

  seedless, finely chopped, plus extra for serving

• black beans↗2 x 400g cans

  unstrained

• Sweetheart cabbage↗1 large

  leaves cleaned (need 12 leaves)

• bio yogurt↗150g g
• aged cheddar↗25g finely grated g

  finely grated

• подрібнена кінзаhandful of

  жменька, і дольки лайма для подачі

Step-by-step instructions

1. 1

   Heat the oil in a deep non‑stick pan and quickly sauté the pepper until it becomes soft. Add the beef mince and continue frying, breaking it up with a wooden spoon until browned, then add the spices and cook for another minute. Add the tomatoes, tomato purée, broth, bouillon powder, garlic, chilli and beans (including the liquid from the cans) and simmer uncovered for 15 minutes, stirring, until the meat is cooked and the mixture thickens.

2. 2

   Meanwhile, bring a large pot of water to a boil. Add the cabbage leaves and boil, submerged, for 2 minutes until tender. Rinse under cold running water to cool. Drain.

3. 3

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Working one cabbage leaf at a time, place a little meat mixture in the centre. Fold to enclose the filling. Place seam side down in a large shallow baking dish. Repeat with the remaining leaves and filling, tightly arranging the rolls side by side in the dish.

4. 4

   Mix the yogurt and cheese. Spread the mixture onto the rolls. Bake for 20‑25 minutes until a foam appears. Sprinkle with finely chopped cilantro, extra chilli and paprika. Serve with lime wedges on the side.