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
- Cut senposai into large strips. If using cabbage, remove and discard outer layers and peel off leaves inner leaves and set aside for use.
- In large pot, bring water with senposai or cabbage in it to boil to soften leaves. Drain water when the leaves are soft.
- While boiling the leaves, prepare 2 cups of rice. Set aside when complete.
- Drain and rise black beans. Set aside.
- Prepare enchilada sauce as directed on package. Set aside when complete.
- Dice onion and peppers. Set aside..
- In separate bowl, add cooked rice, black beans, enchilada sauce, salt, pepper, chili powder, onion, pepper, and red pepper flakes. Mix well.
- 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.
- Top rolls with your preference of cheese.
- Bake for 25 minutes at 350°.