RODILLO de la COL MEXICANO

If it is your first time working with Cabbage rolls there are two very important things to remember.  It's virtually impossible to peel away one perfect leaf, so use several smaller ones molded together.  Second, always remove the hard center vein from any leaf you have.  Save these for later use.  Although they are great in soups, you want your cabbage roll to be nice and tender.  It is very simple process, and the effort is worth this one of a kind dish with a great taste.


THE FILLING:

1 1/2 LBS Ground Beef (I used Turkey to make it a "lite" dish)
2 Large Beef Steak Tomatoes diced
4 Cloves Garlic, minced
1 Small Onion, diced
1 Green Pepper diced
3 Serrano Peppers diced
2 tbs Cumin
1 TSB Cilantro
Salt and Pepper
2 Cups Queso Cheese

Blanch cabbage leaves for about 1 minute in boiling water.  Set aside and allow to cool but only slightly.  They will roll much easier if still warm. Brown Ground meat until no pink is left.  Add all vegetables, cumin, cilantro and season to taste with salt and pepper.  Simmer uncovered for 20 minutes stirring frequently.  Blend in cheese stirring until smooth.

THE ROLL

12 to 15 Cabbage Leaves

shredded cheddar jack cheese.

Gently peal back the leaves from the cabbage head starting from the bottom.  Don't be afraid to tear them, but try to make the leaves as large as possible.Be sure to remove any core and leave only the tender portion of the leaf.  Blanch the leaves for 1 to 1 1/2 minutes in boiling water.  They must be soft enough to roll easily.  Place three or four of the leaves in layers until you have a shape roughly 8" X 8" square.  Place the filling straight down the middle and fold over the edges.  Place the seam down side in a casserole dish and top with additional cheddar jack cheese.  Bake in a preheated oven at 350 until cheese is completely melted.