Today was ‘what the hell is in the fridge that needs to be used up before monthly shopping trip?’ Did a quick graze through, saw a few things and decided to see what I could throw together. A few options…not so hot:
Chocolate Broccoli Poptarts?
Caramel and Bacon with spinach and radishes?
Mushrooms in electrolyte drink with chia?
Then, I spied the head of cabbage. I love cabbage and sorry, TMI, but it really cleans out my pipes :). What could I do with the cabbage? We had Asian the other night (egg roll in a bowl) so that won’t work. I love kagle but really wasn’t in the mood. Then I thought about a stuffed shells recipe I saw with squash and kale. Now, obviously the shell part wasn’t going to work but I did have a thawed cup of kabocha in the fridge and we always have kale in the freezer. Hmmm. But just that with cheese just wasn’t tweaking my taste buds today. Then, on the bottom shelf was a 1/2 lib of ground beef left over from the egg roll in a bowl. Hmmmm. The Hobbit brain started working and I started going through all the different combinations I could try. I love chili in kabocha bowls, why not a Mexican-spiced dish? The concept of Mexican Kabocha-Kale Cabbage rolls were born.
Hell, it is Halloween weekend, I could have done BRAAAAAINNNZZZZZZZZ instead :).
So, while The Lady has a good Zombie marathon going (Shaun of the Dead, followed by Zombieland and Dawn of the Dead), I started fright night in the kitchen. Be afraid. Be very, very afraid :).
This whole thing is pretty simple, the hardest part of it was making up some taco spice – and that was hard only because it’s a pain in the ass find all the different spice jars in our little kitchen :). If you don’t have one yourself, I’ve posted the one I make below.
- 1/2lb ground beef (or turkey, pork, brains, eye of newt)
- 2 tbsp taco seasoning
- 1/4 cup water
- 1 cup kabocha squash
- 1/2 cup chopped kale
- 6 cabbage leaf
- 4 oz shredded cheddar
Taco seasoning (mix together, store in a jar):
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon xantham gum
- 2 teaspoons salt
- 1 1/2 teaspoons hot smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
Preheat oven to 325F
Brown the meat in a skillet. Add taco seasoning, water, mix well, and turn to med-low until reduced. Mix kabocha and kale in a bowl. Set aside.
Place the cabbage in a saucepan, fill with water until leaves are covered. Bring to a boil. Turn down to simmer until the cabbage is soft and pliable.
Remove from heat. Drain and let cool.
Spoon a layer of meat into the bottom of each leaf, add some cheese, then top with the squash\kale mixture until you have it evenly distributed between the cabbage.
Starting with the stem side of the cabbage, roll up each one, tucking in the ends. Place in a baking dish, seam side down. I find a standard glass bread loaf dish works well for this.
Bake for 40 minutes, I like to use the juices to baste the tops about every 10 minutes to keep the tops from overcooking. At 40 minutes, top with a little more cheese and return to the oven just long enough to melt.
Nutritional information (per serving of 2 rolls) : Calories: 381, Fat: 26, Protein: 30, Carbs: 5, Fiber: 1, Net carbs: 4
Hey, if you read this and like it, feel free to give me some feedback in the comments. I’d love to hear from everyone on what they think of my ‘creations.’ If you have questions, ask! If you hate them, tell me 🙂. If you do your own tweaks, let me know, I love to learn new things!! Also, follow me on Pinterest so you can easily save these to your boards! The link to my account is at the bottom of the page. Thanks!