Cajun Quinoa Stuffed Cabbage Recipes

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!

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.

CAJUN CABBAGE

Steps:

• In a large Dutch oven, brown ground beef. Add onions and green pepper; cook until the onions are transparent. Add the rice, tomatoes, tomato sauce, water and seasonings. Cover and bake at 375° for 50-60 minutes or until the cabbage is tender.

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.