Quinoa Cabbage Rolls

When my sister and I were younger, our mother would make cabbage rolls stuffed with ground beef. To tell you the truth I hated cabbage rolls. Years later I love cabbage! I've tried not to make every recipe with cabbage, if I did this blog wouldn't be interesting.

Quinoa Cabbage Rolls

1 head of green cabbage
2 Cups cooked quinoa
1/2 cup chopped walnuts
2 Tablespoon olive oil
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 cloves of garlic
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 teaspoon Italian rosemary
1 teaspoon oregano
2 Cups tomato sauce

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Core the end of the cabbage, keeping the leaves together. Steam leaves to soften for 7 - 10 minutes, you can bring to boil steam a few minutes and then turn the heat off.

While the cabbage is steaming, saute the onion, carrot, and in olive oil until just soft. Add salt, pepper, arrowroot starch and herbs / seasoning. Saute 30 seconds and remove from heat. Mince the garlic and set aside. Place the walnuts on a baking sheet and toast on low until just browned 3 - 5 minutes. In a mixing bowl combine cooked quinoa, sauted vegetables, minced garlic, toasted walnuts and 1/2 - 3/4 cup of tomato or pasta sauce. Mix well.

Carefully remove the cabbage from the pot and cool to touch. Very gently pull each leaf away from the head. Place a spoonful of filling on the leaf, fold the sided over the filling and roll. You should end up with an egg-roll looking pocket. Place each roll into a large glass baking dish.

Once the dish is full, slowly pour the remaining tomato or pasta sauce over the rolls. Preheat the oven to 350 degrees. Bake for 30 minutes.

~Enjoy D