Russian-style Enchiladas

Ingredients

While the original Mexican enchiladas are typically made with tortillas, filled with meat or beans, and topped with a spicy sauce, the Russian-style Enchiladas adapt the concept by using cabbage leaves as the wrap and filling them with a mixture of beef, potatoes, and carrots. The enchiladas are then baked in a creamy tomato sauce infused with the flavors of borscht. We alse have the original recipe for Enchiladas, so you can check it out.

• 8 large cabbage leaves 8 large cabbage leaves
• 500g ground beef (1.1 lb) 500g ground beef (1.1 lb)
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 2 medium carrots, peeled and grated 2 medium carrots, peeled and grated
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 1/2 cup (120ml) sour cream 1/2 cup (120ml) sour cream
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried dill 1/2 teaspoon dried dill
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 20g (Saturated Fat: 8g)
• Carbohydrates: 22g (Sugars: 8g)
• Protein: 28g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Bring a large pot of salted water to a boil. Add the cabbage leaves and blanch for 2-3 minutes until slightly softened. Drain and set aside.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until translucent.
4. 4.
   Add the ground beef to the skillet and cook until browned. Drain any excess fat.
5. 5.
   Stir in the diced potatoes, grated carrots, paprika, dried dill, salt, and pepper. Cook for 5 minutes until the vegetables are slightly tender.
6. 6.
   In a separate bowl, mix together the tomato sauce, beef broth, and sour cream.
7. 7.
   Spread a thin layer of the tomato sauce mixture on the bottom of a baking dish.
8. 8.
   Take a cabbage leaf and place a spoonful of the beef and vegetable mixture in the center. Roll the leaf tightly, tucking in the sides as you go. Repeat with the remaining cabbage leaves and filling.
9. 9.
   Place the rolled cabbage leaves in the baking dish, seam side down. Pour the remaining tomato sauce mixture over the enchiladas.
10. 10.
    Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the sauce is bubbly and the cabbage is tender.
11. 11.
    Serve the Russian-style enchiladas hot, garnished with fresh dill.

Treat your ingredients with care...

• Cabbage — Choose large, sturdy cabbage leaves for easy rolling.
• Ground beef — Opt for lean ground beef to reduce the fat content.
• Tomato sauce — Use a high-quality tomato sauce for a rich flavor.
• Sour cream — For a lighter version, you can substitute Greek yogurt for sour cream.
• Dill — Fresh dill adds a distinct Russian flavor, but dried dill can be used as a substitute.

Tips & Tricks

• To make the dish more Russian-inspired, you can add a dollop of sour cream on top of each enchilada before serving.
• Serve the enchiladas with a side of Russian-style pickled vegetables for a tangy contrast.
• If you prefer a spicier version, add a pinch of chili flakes to the beef and vegetable mixture.
• Leftover borscht enchiladas can be refrigerated and enjoyed the next day, as the flavors develop even more.

Serving advice

Serve the Russian-style enchiladas as a main course, accompanied by a fresh green salad and crusty bread.

Presentation advice

Arrange the enchiladas on a platter, garnished with sprigs of fresh dill for an appealing presentation.