NOTE: To separate individual cabbage leaves without breaking them, cut off about 2 inches from the bottom of the cabbage, then carefully peel off the leaves. Most cabbage leaves have a thick stem. I use a paring knife to cut this out, so the cabbage leaf will cook evenly in the oven. Save any broken leaves or cabbage stems for slaw.
NOTE ABOUT CHILI POWDER: I like to use this organic chili powder blend, which includes organic chili powder, organic cumin, organic oregano, organic coriander, organic garlic, organic rice concentrate, organic allspice, organic cloves. It’s very mild yet packs a ton of flavor. With so many spices all perfectly blended, it cuts way down on the amount of spices I have to measure out. And it’s incredibly inexpensive for the quality.
NOTE ABOUT ARROWROOT STARCH & ORGANIC CORN STARCH: This helps thicken the sauce. I like this arrowroot starch and this organic corn starch.