Bold Cabbage Burritos
8 large green cabbage leaves (from 1 head)
1 tablespoons olive oil
½ onion, chopped
1 pound ground beef preferably Organic
2 cloves garlic, minced
1 tablespoons taco seasoning mix
Kosher salt and freshly ground black pepper, to taste
1 can black beans
1 ½ cup chopped cherry tomatoes
2 ears of fresh corn kernels or 1 cup frozen corn
1 celery sticks
½ cup peas
1 cup shredded Monterey Jack
½ cup shredded cheddar
- Preheat oven to 350F and line a small baking sheet with parchment paper. In a large pot of boiling water, use tongs to dip cabbage leaves in water for 30 seconds to blanch. Place on a paper towel-lined plate to dry.
- In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes, then stir in ground beef and garlic. Cook, stirring often, until beef is no longer pink, about 5 minutes. Season with taco seasoning mix, salt, and pepper. Stir in black beans, cherry tomatoes, corn, celery and peas.
- Lay 2 cabbage leaves side by side, overlapping slightly. Place a heaping spoon of ground beef mixture in the center, then top with cheese. Fold short sides of cabbage leaves in first, then roll into a cylinder ó like a burrito! Repeat with remaining beef mixture.
- Place on baking sheet and bake until cheese is melted, about 10 minutes.