Texas Mexican Cabbage RollsRecipe by Chef Michael Williams

Directions

1. Preheat a large fry pan on medium high heat.  Add the olive oil and then the onion and garlic.  Sauté until lightly browned.
2. Add the ground beef in stages to the pan and sauté until the beef is cooked through.
3. Season with salt, cumin and paprika and sauté for another minute or so and then remove from the heat.
4. Add the diced tomato into the pan.
5. Now, cut the bottom off of the head of cabbage so you can peel the leaves off.  As you peel the leaves off, you will need to keep trimming off the bottom of the head to free up some more leaves.  Once you have enough leaves, remove the thick ribs from the leaves.  This will make it easier to roll them up.
6. One at a time, fill the leaves with the ground beef mixture, roll and place folded side down on a baking tray or casserole packed tightly with each other.
7. Once you have all of the rolls rolled, top with salsa, sprinkle with cheese and bake in a 425° F oven for 20 minutes.
8. Serve these guys hot and enjoy!