Healthy bolognese
This low-fat, low-calorie bolognese combines lean pork mince with fennel and cherry tomatoes to give a burst of fresh flavours and two of your five-a-day
Cabbage roll enchiladas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tsp olive or rapeseed oil
- 2 peppersdeseeded and finely chopped
- 500g 5% fat steak mince
- 2 tbsp smoked paprikaplus extra to serve
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 400g chopped tomatoes
- 2 tbsp tomato purée
- 1 tbsp vegetable bouillon powder(ensure it is gluten-free if needed)
- 3 garlic clovesfinely grated
- 1 red chillideseeded and finely chopped, plus extra to serve
- 2 x 400g cans black beansundrained
- 1 large sweetheart cabbageleaves peeled away (you’ll need 12 leaves)
- 150g bio yogurt
- 25g finely grated mature cheddar
- handful of chopped corianderand lime wedges, to serve
Nutrition: Per serving
- kcal437low
- fat12glow
- saturates5g
- carbs32g
- sugars13g
- fibre16ghigh
- protein43g
- salt1.8g
Method
step 1
Heat the oil in a deep non-stick frying pan and stir-fry the peppers briefly until softened. Add the beef and continue to fry, breaking it up with a wooden spoon until it turns brown, then stir in the spices and cook for 1 min more. Tip in the tomatoes, tomato purée, bouillon, powder, garlic, chilli and beans (along with the liquid from the cans), and simmer, uncovered, for 15 mins, stirring until the beef is cooked and the mixture is thick.
step 2
Meanwhile, bring a large pan of water to the boil. Add the cabbage leaves and cook, submerged, for 2 mins until softened. Rinse under cold running water to cool. Drain.
step 3
Heat the oven to 200C/180C fan/ gas 6. 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.
step 4
Mix the yogurt and cheese. Spread over the rolls. Bake for 20-25 mins until bubbling. Sprinkle over the coriander, extra chilli and paprika. Serve with lime wedges on the side.
