Quinoa Cabbage Rolls
"I made this up last night; I had a beautiful red cabbage from the farm stand, and a box of quinoa I was dying to use. Great protein, fiber, vitamins, etc, and very little fat. Enjoy!"
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 6 -8 leaves red cabbage or 6 -8 leaves green cabbage, about
- 1 cup quinoa
- 2 cups water
- 1 packet poultry seasoning or 1 chicken bouillon cube
- 2 tablespoons olive oil
- 1⁄2 onion, finely diced
- 1 carrot, shredded
- 1 (8 ounce) can mushroom pieces
- 1 jar beef gravy
- 1 ripe tomatoes, diced
directions
- Poach large outer leaves of cabbage in boiling water for 2-3 minutes to soften.
- Meanwhile, cook quinoa in water to which you have added chicken seasoning.
- Set quinoa aside to cool.
- Saute onion, carrot and mushroom in the olive oil until the onion is translucent.
- Mix veggie mixture into quinoa.
- Roll about a quarter cup of the quinoa mixture in each cabbage leaf, by placing mixture at the bottom of the leaf; turn over once, fold sides over, continuing rolling to the end.
- The amount of mixture you use will depend on the size of the cabbage leaves.
- Place rolled leaves into a large sauce pan, place gravy and tomato on top.
- Bring to a boil.
- Turn temperature down to a simmer, cover and cook for 20 minutes.
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RECIPE SUBMITTED BY
Sudie
Queens, New York
I live just outside the Big Apple. I am passionate about my husband, my kids, my cats, my friends, reading, cooking, and Santa Fe. I love "Marcella Cucina" and have enjoyed everything I made from it, but on a daily basis I use Mark Bittman's "How to Cook Everything".
My pet peeve is procrastinators - don't they know it's ALWAYS later than you think????
