It can be hard to find a good substitute for some not-so-healthy meal favorites. But I was inspired in one of my appointments last week. One of my patients gave me the idea of doing cabbage enchiladas. They are delicious. Now this is my own take on cabbage enchiladas. Anyone who has tried making them other ways, please send them my way. I would love to experiment with different versions!
I made two different kinds last week. The first is a creamy chicken cabbage enchilada, the other is a steak cabbage enchilada with a traditional sauce.
Chicken Cabbage Enchilada
**Tip for removing cabbage leaves from head without tearing: if you run the cabbage under warm water for a few minutes before peeling, then the leaves will come off easier without tearing. Start with the bottom of the leaf (at the base of the stem), pull up gently with your fingers. Then gently work your way around the outer edge of the leaf pulling up slightly as you go. Once the whole outer edge of the leaf is loose, return to the base a tug until the whole leaf is free from the head.