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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This dish is easy way to make cabbage rolls without the rolling. Ingredients:
16 ounces ground beef |
15 ounce kidney beans, canned |
1 large onion, diced |
5 stalks celery, diced |
3 garlic cloves |
15 ounce tomatoes, crushed, canned |
1 tsp thyme |
1/2 tsp dill weed |
1/2 tsp sage, rubbed |
1/4 tsp salt |
1/4 tsp black pepper |
1/4 tsp cayenne pepper |
2 cups quinoa, cooked |
4 strips bacon, cooked and crumbled |
1 cabbage head, medium, shredded |
1 cup shredded part-skim mozzarella cheese |
Directions:
1. In large skillet cook bacon until crisp, drain & save. Saute celery and onion, garlic, set aside. Cook ground beef until no longer pink. Stir in seasonings and half of the tomatoes. Bring to boil. Reduce heat, cover and simmer 5 minutes. Stir in quinoa, beans and bacon; heat through. Remove from heat. Layer a third of cabbage in greased 13-in x 9-in baking dish. Top w/half of meat mixture. Repeat layers; top with remaining cabbage and pour rest of tomatoes over top. Cover and bake at 375 degrees for 45 minutes. Uncover; sprinkle w/cheese. Bake 10 minutes longer or until cheese is melted and let stand for 5 minutes before serving.
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