Senposai (or Cabbage) Roll Enchiladas

Since joining a CSA, I have been loving all of the veggies! However, for two weeks I received a veggie that I have never used or heard of before. It is called senposai. Upon Googling it, I found it was a member of the cabbage family. I love cabbage, so I was excited to try it. The first week, I made a “dump” stir-fry and put it in there (delish!). This week, I got creative and made enchiladas! Yum!

FYI: This recipe is vegetarian, but you can add chicken or beef, if you wish.

Senposai (or Cabbage) Roll Enchiladas

10 stalks of senposai or 1 small cabbage head

2 cups of brown rice

1 can of black beans

1 packet of enchilada sauce

1/2 of a yellow onion

1 bell pepper or 2 banana peppers

pinch of salt and pepper

1 tbsp chili powder

1 tsp red pepper chili flakes

1 cup shredded cheddar cheese

  1. Cut senposai into large strips. If using cabbage, remove and discard outer layers and peel off leaves inner leaves and set aside for use.
  2. In large pot, bring water with senposai or cabbage in it to boil to soften leaves. Drain water when the leaves are soft.
  3. While boiling the leaves, prepare 2 cups of rice. Set aside when complete.
  4. Drain and rise black beans. Set aside.
  5. Prepare enchilada sauce as directed on package. Set aside when complete.
  6. Dice onion and peppers. Set aside..
  7. In separate bowl, add cooked rice, black beans, enchilada sauce, salt, pepper, chili powder, onion, pepper, and red pepper flakes. Mix well.
  8. Prepare rolls by taking a leaf and dropping a spoonful of the rice mixture in the middle of it. Roll the leaf and place in greased cooking dish. Continue until all of the mixture is gone.
  9. Top rolls with your preference of cheese.
  10. Bake for 25 minutes at 350°.

Enjoy! 🙂