Cabbage roll enchiladas


1 tsp olive or rapeseed oil
2 peppers, deseeded and finely chopped
500g 5% fat steak mince
2 tbsp smoked paprika, plus extra to serve
1 tbsp ground cumin
1 tbsp ground coriander
400g chopped tomatoes
2 tbsp tomato purée
1 tbsp vegetable bouillon powder (ensure it is gluten-free if needed)
3 garlic cloves, finely grated
1 red chilli, deseeded and finely chopped, plus extra to serve
2 x 400g cans black beans, undrained
1 large sweetheart cabbage, leaves peeled away (you’ll need 12 leaves)
150g bio yogurt
25g finely grated mature cheddar
handful of chopped coriander and lime wedges, to serve


Heat the oil in a deep non-stick frying pan and stir-fry the peppers briefly until softened. Add the beef and continue to fry, breaking it up with a wooden spoon until it turns brown, then stir in the spices and cook for 1 min more. Tip in the tomatoes, tomato purée, bouillon, powder, garlic, chilli and beans (along with the liquid from the cans), and simmer, uncovered, for 15 mins, stirring until the beef is cooked and the mixture is thick.

Meanwhile, bring a large pan of water to the boil. Add the cabbage leaves and cook, submerged, for 2 mins until softened. Rinse under cold running water to cool. Drain.

Heat the oven to 200C/180C fan/ gas 6. Working with one cabbage leaf at a time, spoon some of the meat mixture into the centre. Roll up so the filling is enclosed. Lay seam-side down in a large shallow baking dish. Repeat with the rest of the leaves and filling, packing the rolls against one another in the dish.

Mix the yogurt and cheese. Spread over the rolls. Bake for 20-25 mins until bubbling. Sprinkle over the coriander, extra chilli and paprika. Serve with lime wedges on the side.


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