Cajun Quinoa Stuffed Cabbage Food

CAJUN QUINOA STUFFED CABBAGE

Steps:

• Preheat the oven to 350 degrees F
• Blanch the cabbage leaves and set aside (see directions on blanching here)
• Over medium heat saute the carrots until slightly tender, 2 minutes. Add the garlic and shallot and saute until translucent, another 1 - 2 minutes
• Toss in the pepper and kohlrabi, sauteing for 2 minutes.
• Add the turkey and start to break it up with a wooden spoon. Cooking until the meat is browned.
• Add you spices, squash, tomato paste and water and cook for 5 minutes.
• Add the quinoa and toss until it is warm and fully combined.
• Spoon the quinoa mixture onto one side of the cabbage leaves and roll them up like a spring roll or burrito. Repeat with the remaining leaves.
• Place the cabbage pockets in a baking dish and bake for 10 minutes.
• Serve immediately and topped with some hot sauce for an extra kick.
• Enjoy!

QUINOA-STUFFED CABBAGE ROLLS

Steps:

• 1. Bring a large pot of water to a boil. Submerge whole cabbage in water, cover and cook 3 to 4 minutes. Drain water and carefully peel off 8 of the outer leaves. 2. In a sauté pan on medium, heat oil. Add onion, carrot and celery and cook for 5 minutes. Add mushrooms and caraway seeds and cook for 3 minutes more, stirring constantly. Remove from heat and transfer mixture to a food processor. Add miso, flaxseeds and pepper. Pulse to finely chop mixture while retaining plenty of texture. Add walnuts and pulse a few more times to incorporate. Transfer to a large bowl, add quinoa, cheese (if using) and chives and mix thoroughly. 3. To assemble, lay a cabbage leaf on a flat surface. Place a packed 1/2 cup of quinoa mixture on the leaf near the stem end, pressing the mixture into a compact oval, about half the length of the leaf. Fold the top of the leaf down toward the stem, then fold the 2 sides over the filling and roll up. Repeat with remaining cabbage leaves. 4. Into a large sauté pan or shallow pot, pour half of marinara, spreading out sauce to coat the entire bottom surface. Carefully place cabbage rolls, folded side down, in pan. Drizzle tops of rolls with remaining half of marinara. Cover and cook on medium-low for 10 minutes to heat through. To serve, use a spatula to transfer rolls to a plate, spooning a little sauce with them. Sprinkle with additional chives. If storing, transfer rolls and sauce to a sealed container and refrigerate for up to 4 days, reheating as needed. Tip: While this recipe uses only the outside leaves of the cabbage, you can enjoy the remainder of the vegetable chopped and briefly sautéed as a vitamin-packed side to any dish.

CAJUN CABBAGE SKILLET

Steps:

• Heat a large cast-iron skillet or high-sided saute pan over medium-high heat. Add the oil and swirl the pan to coat evenly. Add the sausage slices in a single layer and cook until browned on the first side, about 2 minutes. Flip and cook until browned on the second side, about 2 minutes. Use a slotted spoon to remove the sausage slices to a bowl and set aside.
• Add the onion, a splash of water and large pinch salt to the pan and cook over medium-high heat, using a wooden spoon or heatproof rubber spatula to scrape up any browned bits from the bottom of the pan. Cook, stirring occasionally, until the onion is lightly browned in spots and starting to get tender, 5 to 7 minutes. Add the cabbage, crushed red pepper and another pinch salt and cook until cabbage is crisp-tender, 6 to 8 minutes, stirring occasionally. If the pan seems dry at any point, stir in another splash of water.
• Add the garlic and cider vinegar and cook until the vinegar is mostly evaporated, about 1 minute, stirring constantly. Stir in the butter until melted, then return the sausage to the pan along with the apple and cook until the apple slices are just tender, 3 to 4 minutes, stirring occasionally.
• Sprinkle with the scallion and serve immediately with hot sauce alongside.

QUINOA CABBAGE ROLLS

Steps:

• 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.

BEEF & QUINOA-STUFFED CABBAGE ROLLS RECIPE

Steps:

• Place cabbage in large microwaveable bowl. Add water; cover with waxed paper. Microwave on HIGH 4 to 5 min. or until cabbage is softened, but not fully cooked.
• Meanwhile, brown meat with onions in large skillet; drain. Transfer to medium bowl. Add egg, quinoa, half the parsley and paprika; mix lightly.
• Spoon 1/3 cup meat mixture down center of each cabbage leaf; fold sides and ends of leaf over filling to completely enclose filling. Place, seam sides down, in skillet. Add broth; bring to boil. Cover; simmer on medium-low heat 30 min. or until liquid is reduced to about 1/2 cup.
• Transfer cabbage rolls to platter, reserving liquid in skillet. Cover cabbage rolls to keep warm. Whisk tomato paste into reserved liquid; bring to boil. Simmer 1 min. or until slightly thickened, stirring frequently.
• Drizzle cabbage rolls with sauce; sprinkle with remaining parsley. Serve topped with sour cream.