Monday, March 23, 2009

Super healthy stuffed cabbage

I know I posted about stuffed cabbage a few months ago, but I made this one a little bit differently. Also, maybe you have some extra cabbage lying around from buying a whole lot when it was super on sale on St. Patrick's Day? I had some ground beef I needed to use up, and Alex was working late last night, so I made these as a surprise. Turned out I'm glad I did, because he had a crummy day at work, and these sure made him feel better!


I wanted to put a whole lot of vegetables in these, and quinoa, which I haven't been eating enough of lately. They turned out pretty well, although I accidentally had the heat a little too high for part of the cooking and some of the cabbage leaves came unwrapped. Oh well, you live, you learn. These would be a pretty good way to get kids to eat vegetables, maybe, because they are packed with veggies but all ground up so no one knows.
Stuffed Cabbages
For my vegetables, I used a mix of carrots, spinach, green beans, and corn (what I had in the freezer). Use whatever you'd like.

1 lb ground meat (I still want to try these with some sausage in with the beef)
1 egg
1 t salt
2 t paprika
1/2 t pepper
1/2 onion, chopped
1 c assorted vegetables, chopped
a few cloves of garlic, roughly minced
3/4 c quinoa
large cabbage leaves
2 c tomato sauce

Bring an inch of water to boil in a pot large enough to hold your cabbage leaves, and place a steamer basket over the water. Place the cabbage leaves in the basket, cover the pot, and let steam for 8-10 minutes. Remove them to a bowl of cold water and let them cool down while you mix up the filling. With your hands, mush together the ground meat, egg, salt, paprika and pepper. Put onion, vegetables and garlic in your food processor or whatever you use to grind things up and pulse until mostly smooth. Scrape this mixture into the meat, along with the quinoa. Mix everything together. Spread half of the tomato sauce in a large, deep saucepan and set aside. Working one at a time, place a cabbage leaf on your work surface. Plop some of the meat mixture, a little less than baseball sized, onto the center of the leaf. fol the sides in tightly, then roll the leaf around the meat, with the seam on the bottom. Place rolled cabbage into the saucepan with the tomato sauce. Repeat, nestling stuffed cabbages in together until everything is used up. Pour the rest of the sauce over the top, cover, and cook on VERY low heat for 1 1/2 to 2 hours.

6 comments:

  1. do you cook the quinoa first?

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  2. Nope! I put it in raw, it cooked with the cabbage.

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  3. For a vegetarian dish, what would you substitute for the meat? Great Northern Beans? Lentils?

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  4. Katrina - You could probably double or triple the veggies, then add some beans if you like as well, and increase the amount of quinoa too. Just make sure the cabbage is rolled very tightly so the filling doesn't end up all over!

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  5. Thank you so much for this recipe! It is absolutely delicious. I have adapted it a bit and added it to my blog @ http://weightstream.com - torpid trainer (giving you credit of course!)

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  6. Anonymous6:54 AM

    Im gonna make it today! Maybe I add a sliced fresh jalapeno to each roll. :)

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