Many folks with sensitive guts have to avoid grains for periods of time. These enchiladas are completely grain free, so everyone can enjoy them! They are also delicious without any cheese, which is how we eat them at my house. The filling is really a personal preference, so I got kind of fast and loose with the filling ingredients.
-Your favorite enchilada sauce--as far as pre-made options go this one is the best I have found, ingredients-wise. Feel free to make your own if you have the time--this is a good grain free recipe. To make it vegetarian just swap out the chicken broth for veggie broth.
-15-20 Green cabbage leaves
-Your favorite enchilada fillings. I like lightly mashed sprouted black beans with sauteed onion and kale; pulled chicken with onions and poblano peppers; pulled pork with garlic, minced kale and jalapenos...
-whatever fillings you use, spice them with cumin, cayenne, and smoked paprika.
Separate out as many cabbage leaves as you want enchiladas. They should be large and in tact. From the back of the leaf, slice off as much of the spine as you can without creating a hole or tear in the middle of the leaf. Place the whole leaves in a large pot, cover with water, add 1/4 tsp salt and boil gently until the leaves are semi transparent and bendable, but not falling apart at all. Gently remove them from the pot and place in a bowl of cold water to stop them from cooking. Lay the leaves cupped side down on a towel to dry.
Preheat your oven to 350. While the leaves dry, mix your fillings. If using pork or chicken (directions below)*, mince your vegetables and sauté until soft, then add in the shredded meat. If you are using beans, sauté your vegetables until soft, add the beans, then mash gently so that there are no whole beans left, but not until they become a paste.
Oil a baking dish, then take one cabbage leaf at a time and add a few tablespoons of filling to the center right of the leaf. Don't overfill or you won't be able to wrap them. Fold the bottom of the leaf up, the top down, and the right over top of these, then continue rolling to the left until the fillings are encased in the leaf. Place seam-side down in the pan, and continue until you have filled the pan. Top with enchilada sauce and cheese if you are using it. Cover with tinfoil, then bake for about a half hour. After half an hour remove the tin foil and bake for another 20-30 minutes. Serve hot.
*To make pulled chicken or pork (or beef or goat or ...), you have two options. The first is to place the meat, along with enough water or broth to cover it by about an inch, salt, and some seasonings if you want in your slow cooker and cook it for 6-8 hours on high. Alternately, you can place it in a pot on your stove and cover with water, broth, salt and seasonings, and boil gently for an hour or two. The less water you use the more flavor the meat will retain, but be careful not to let all the water evaporate off or the meat will burn. After cooking, place the meat on a cutting board, take two forks, and hold with one while scraping the other in the same direction as the grain. It will start separating into thin strips. As you go you will want to use the fork to break the pieces up into smaller bits. It's that easy.