Quinoa Cabbage Rolls Food

HEALTHY VEGETARIAN QUINOA CABBAGE ROLLS

Steps:

• 1. Fill a large pot with water. Core the cabbage as deeply as possible. Bring the water to a boil and add the cabbage then simmer for several minutes to loosen the outer leaves of the cabbage.
• 2. Lightly oil a 13x9" casserole dish and set aside. Now prepare your sauce.
• 3. Saute the onion in some butter or oil until transparent. Add the 5 oz. of kale. It will break down to nearly nothing, but the flavor will be there.
• 4. Add the oregano and spaghetti sauce. Let this simmer for a 2-3 minutes. Remove from the heat and add the cooked quinoa, tomato paste, coconut milk, parsley, salt and pepper. Simmer a few more moments. Taste. Always taste to adjust seasonings.
• 5. Now check the cabbage, if the outer leaves are soft take the cabbage out of the pot and removed the bad leaves and recycle them. Remove what leaves you can from the cabbage. If the leaves under the ones you removed are stiff put the cabbage back into the water. Let the cabbage simmer for a little while longer. Remove the rib from the center of the cabbage leaf being careful not to cut right through. It takes a little practice but once you get the hang of it it's easy.
• 6. Scoop out a healthy tablespoon of the filling on to one of the cabbage leaves. You will note that the cabbage leaves tend to fold in on themselves. Put the filling into the leaf just above where you took out the rib. Fold the end away from you over the filling, then fold the sides together, then roll it up and set seam side down into your baking dish.
• 7. I got 18 rolls out of this recipe. Spread some more spaghetti sauce over the rolls (see photo) and add a little more salt and pepper on top.
• 8. Bake in a 350'F oven for about 30 minutes. I used my convection toaster oven so it took about 35 minutes. In any case make sure the rolls are heated through and the sauce is bubbly.
• 9. Serve warm with some sour cream if you like.
• 10. Enjoy!

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.

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.

LOW CARB CABBAGE ROLLS

Steps:

• At the root of the cabbage cut deep with a knife around in square form. After cutting well, pull the root out with a fork.
• Place the cabbage head in boiling water for 20 minutes or so, until it becomes tender and leaves start to slightly fall off.
• Don't over boil since leaves will become too soft to roll. Drain cabbage and begin to separate leaf by leaf. With a knife cut horizontally the tip of each leaf that is hard to smooth out surface and the leaf becomes foldable.
• Mix all ingredients under "cabbage stuffing". You can add more salt to taste. I usually taste the mix (I don't swallow it) then fix salt to your liking.
• Put about 2 tablespoons of the meat and quinoa mix in one whole leaf or half the leaf, fold in from the right then the left of leaf and begin to roll. Line up the rolled cabbage in a pressure cooker or a large pot.
• Mix all ingredients under "broth", then pour over rolled cabbage in pressure cooker pot. Set pressure cooker to 18 minutes.
• Once done, you can taste it, adjust any flavors in the broth if needed. Note: Once the pressure is released, leave the stuffed cabbage in for about an hour or so, it really allow the flavors to soak in.
• Drain most of the water out by placing a plate over the cabbage inside the pot. Enjoy with black pepper and a squeeze of lemon.

QUINOA, CABBAGE AND SWEET POTATO

Steps:

• In a large saucepan cook the quinoa according to the directions.
• As the quinoa is cooking, heat the oil in a wok. Cook the sweet potato until it starts to brown - about 5 minutes.
• Add the onion and cook until just beginning to soften, about 4 minutes.
• Add the cabbage and cook until soft - 6 minutes or so (adding more oil if necessary). In the last 30 seconds of cook time add the garlic and stir fry.
• Stir in the quinoa and drained beans. Heat through.
• Serve immediately!