Rich, bold-- and completely meat-free.
A great enchilada starts with a powerhouse sauce, and these cabbage enchiladas prove just that. Sautéed cabbage is tossed in rich homemade sauce, rolled into corn tortillas, and topped with more sauce and a generous blanket of cheese for a simple but satisfying vegetarian take on a Tex-Mex comfort classic.
Most enchiladas recipes are either ridiculously complicated or overly simplified. You’re either making an enchilada sauce from scratch by soaking dried chilies before blending them with sautéed onions and tomatoes, or you’re opening a can. This recipe balances the two extremes with a simplified from-scratch sauce that uses just one pan and features ground chili powder and tomato sauce. In a pinch, you can even skip the blender—though I highly recommend it.
Let’s talk assembly. In Mexico, corn tortillas are typically dipped into the enchilada sauce and then fried in oil before being stuffed and rolled. Classic tex-mex recipes may use corn or flour tortillas, and usually wait to sauce them until they’re assembled and arranged in the baking dish. Again, this recipe uses elements of both traditions by sticking firmly to corn tortillas and saucing the cabbage filling as well as the tops of the tortillas once they’re in the baking dish. The method is easier, and I also love how the saucy filling keeps the enchiladas moist from the inside out, while the edges of bare tortilla get beautifully crispy in the oven, creating a great contrast in texture.
Whether you’re looking for a new recipe to celebrate Cinco de Mayo or are just in search of a fresh exciting dinner recipe, these Cabbage Enchiladas are the perfect dinner for you. Hearty, comforting, and full of rich, bold flavor, they’re destined to become a new vegetarian favorite.
Enjoy!
Shredded Cabbage Enchiladas
(Makes 8)
For the sauce:
4 tbsp. vegetable oil, divided
1 yellow onion, chopped
½ tsp. kosher salt
4 garlic cloves, finely chopped
2 tbsp. all-purpose flour
1 tbsp. chili powder
2 tsp. cumin powder
2 (8-oz.) cans tomato sauce
1 ½ cup vegetable stock
1 tsp. granulated sugar
For the sauce and assembly:
2 tbsp. vegetable oil
1 onion, thinly sliced
1 ½ teaspoon kosher salt, divided, plus more as needed
½ head white cabbage, thinly sliced (about 4 c.)
Nonstick cooking spray
3 oz. cheddar cheese, shredded (about ¾ cup)
3 oz. Monterey jack cheese, shredded (about ¾ cup)
8 (6”) corn tortillas, warmed
Cilantro, sliced jalapenos, and sour cream, to serve
Special equipment: blender (optional), 7"x11" baking dish
Method
For the sauce:
Heat a large pot over medium heat. Add 2 tablespoons vegetable oil, onion, and ½ teaspoon salt, and cook until onion is completely soft and translucent, 5-7 minutes. Add garlic and cook 1 minute longer, than add remaining 2 tablespoons oil, flour, chili powder, and cumin and cook until a fragrant paste forms, 1-2 minutes longer.
Whisk in tomato sauce, vegetable stock, and granulated sugar. Bring to a boil over medium-high heat; reduce heat to medium and simmer until slightly thickened, about 10 minutes.
Let cool slightly, then transfer to a blender and blend until completely smooth. Pour into a container and set aside.
For the filling and assembly:
Wipe out sauce pot and set back over medium heat. Add vegetable oil, onion, and ½ teaspoon kosher salt and cook until onion is completely translucent, 7-9 minutes. Add cabbage and 1 teaspoon salt and cook, stirring often, until softened, about 10 minutes.
Add 1 ½ cups enchilada sauce and stir to coat cabbage. Taste and season with more salt as needed, then remove from heat and let cool slightly.
Preheat oven to 350 degrees and grease a 7x11 baking pan with nonstick cooking spray. In a small bowl, toss together cheeses until blended.
Lay a warmed tortilla on a clean work surface and fill with 1/3 cup cabbage filling. Sprinkle with 2 tablespoons of the blended cheese and roll to seal. Place, seam-side down, in the prepared pan. Repeat with remaining tortillas and filling. Spoon ¾ cup enchilada sauce over top as desired and top with remaining ½ cup cheese.
Bake until heated through and cheese is melted. Top with cilantro and sliced jalapenos and serve with sour cream.
Originally published May 6, 2023.