HOMEMADE Heroes

Nothing tastes better than homemade, so get in the kitchen and cook up a storm with these mouthwatering mains.

-  ALISON ROBERTS, SHANNON LAVERY

CABBAGE ROLL ENCHILADAS

PREP 25 MINS COOK 1 HOUR SERVES 4 (AS A MAIN)

1 Heat the oil in a deep non-stick frying pan over medium heat. Add the capsicum and cook, stirring occasionally, for 4-5 minutes or until it starts to soften. Add the beef mince and cook, breaking up with a wooden spoon, for 3-4 minutes or until the mince browns. Add the paprika, cumin and coriander. Cook, stirring, for 1 minute.

2 Add the tomatoes, tomato puree, stock powder, garlic, chilli and undrained beans. Stir. Bring to the boil over high heat. Reduce heat to medium and simmer, stirring occasionally, for 15 minutes or until the mixture is thick.

3 Meanwhile, bring a large saucepan of water to the boil. Add the cabbage leaves and cook, submerged, for 2 minutes or until softened. Rinse the cabbage leaves under cold running water to cool. Drain.

4 Preheat oven to 180°C (fanforced). Working with one cabbage leaf at a time, spoon some of the meat mixture into the centre. Roll up so the filling is enclosed. Lay seam-side down in a large shallow baking dish. Repeat with the rest of the leaves and filling, packing the rolls against one another in the dish. Combine the yoghurt and cheese in a small bowl. Spread over the rolls. Bake for 20-25 minutes or until bubbling.

5 Sprinkle the fresh coriander, extra chilli and paprika over the cabbage rolls. Serve with lime wedges on the side.

NUTRITIONAL INFO

PER SERVE 2000kJ (478Cal), protein 50g, total fat 11g (sat. fat 4g), carbs 38g, fibre 14g, sodium 352mg. Carb exchanges 2½ Gl estimate low Gluten-free option

COOK'S TIP