Tuesday, March 20, 2012

2 Heads Are Better Than One

Quinoa Stuffed Cabbage
Somehow both Dan and I ended up picking cabbage for the St. Patrick's Day boiled dinner.  After our corned beef and cabbage, I was left with an extra head of cabbage to use up. 

   My Mom used to make the most fantastic galumpkis, otherwise known as stuffed cabbage.  I didn't have any ground beef in the house so I decided to get creative and substitute the stuffing. 

   After checking out the Betty Crocker recipe for Cabbage Rolls, I modified it to a meatless meal that would be a good vehicle to use up cabbage.   It turned out fantastic.  Mom enjoyed one for lunch the next day.

First, I boiled up a batch of quinoa. Here's how:
  *Heat 1 cup quinoa with 2 cups water to boiling. 
  *Reduce heat to low.
  *Cover and simmer for 15 minutes. 
  *Makes 3 to 4 cups quinoa. 

Since I wasn't using beef I shortened the recipe.
   *Boil the cabbage leaves.
   *Stir boiled quinoa, 1/2 can crushed tomatoes, garlic, onion, salt and pepper.
   *Fill cabbage with stuffing and tuck the leaves under.
   * Pour the other half can of sauce over the whole pan
   *Bake at 350 degrees for 45 minutes

Stuffing the Cabbage Leaves

Cabbage Rolls
from: Betty Crocker's Cookbook

Cabbage leaves will separate easily if you first remove the core from the head of the cabbage and let the cabbage stand in cold water for 10 minutes.

12 cabbage leaves
1 pound of lean ground beef
1/2 cup uncooked instant rice
1 can (15 ounces) tomato sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 medium onion chopped (1/2 cup)
1 clove garlic, finely chopped
1 can (4 ounces)  mushroom pieces and stems, undrained
1 teaspoon sugar
1/2 teaspoon lemon juice
1 tablespoon cornstarch
1 tablespoon water

1. Cover cabbage leaves with boiling water. Cover and let stand about 10 minutes or until leaves are limp. Remove leaves; drain.
2. Heat oven to 350 degrees.
3. Mix beef, rice, 1/2 cup of tomato sauce, salt, pepper, onion, garlic and mushrooms.
4. Place about 1/3 of the beef mixture at stem end of each leaf. Roll leaf around beef mixture, tucking in sides. Place cabbage rolls, seam sides down, in ungreased square baking dish, 8 x 8 x 2 inches.
5. Mix remaining tomato sauce, sugar and lemon juice; pour over cabbage rolls.
6. Cover and bake about 45 minutes or until beef mixture is no longer pink in center.
7. Remove cabbage rolls to platter. Pour liquid in baking dish into 10-quart saucepan. Mix cornstarch and water; stir into liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour sauce over cabbage rolls.

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