 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
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! 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 tomato, diced |
Directions:
1. Poach large outer leaves of cabbage in boiling water for 2-3 minutes to soften.
2. Meanwhile, cook quinoa in water to which you have added chicken seasoning.
3. Set quinoa aside to cool.
4. Saute onion, carrot and mushroom in the olive oil until the onion is translucent.
5. Mix veggie mixture into quinoa.
6. 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.
7. The amount of mixture you use will depend on the size of the cabbage leaves.
8. Place rolled leaves into a large sauce pan, place gravy and tomato on top.
9. Bring to a boil.
10. Turn temperature down to a simmer, cover and cook for 20 minutes.
|
|