(via soul-surfer)
![Quinoa Cabbage Rolls
1 medium head of savoy cabbage 2 c. cooked quinoa 1 1/2 c. walnuts, ground 1 - 2 tsp. extra virgin olive oil 1 medium onion, finely chopped 1 medium carrot, finely chopped 1 small turnip, finely chopped 2 clove of garlic, minced 1 tsp. salt 1/8 tsp. freshly ground pepper 2 tsp. fresh thyme or 1 tsp. dried thyme 1 tsp. dried rosemary 2 tsp. Italian seasoning 1 tsp. dried oregano 1 tbsp. arrowroot starch [or tapioca flour, potato starch, or cornstarch] 1 pint [2 cups] of tomato or pasta sauce
Cut [or core] the end of the cabbage, keeping the leaves together. Steam in a large pot until just soft and pliable [7 - 10 minutes, you can bring to boil steam a few minutes and then turn the heat off. Let it sit in the pot, covered until soft. This can save you a bit of energy / gas].
While the cabbage is steaming, saute the onion, carrot, and turnip 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 [or broil] until just browned [3 - 5 minutes]. In a mixing bowl combine cooked quinoa, sauteed 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.](http://24.media.tumblr.com/tumblr_lvycq4iahX1qzx7gpo1_250.jpg)
Quinoa Cabbage Rolls
1 medium head of savoy cabbage
2 c. cooked quinoa
1 1/2 c. walnuts, ground
1 - 2 tsp. extra virgin olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 small turnip, finely chopped
2 clove of garlic, minced
1 tsp. salt
1/8 tsp. freshly ground pepper
2 tsp. fresh thyme or 1 tsp. dried thyme
1 tsp. dried rosemary
2 tsp. Italian seasoning
1 tsp. dried oregano
1 tbsp. arrowroot starch [or tapioca flour, potato starch, or cornstarch]
1 pint [2 cups] of tomato or pasta sauce
Cut [or core] the end of the cabbage, keeping the leaves together. Steam in a large pot until just soft and pliable [7 - 10 minutes, you can bring to boil steam a few minutes and then turn the heat off. Let it sit in the pot, covered until soft. This can save you a bit of energy / gas].
While the cabbage is steaming, saute the onion, carrot, and turnip 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 [or broil] until just browned [3 - 5 minutes]. In a mixing bowl combine cooked quinoa, sauteed 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.
