Well, it looks like I’ve been forgiven for making everyone eat sauerkraut last week. They keep telling me they don’t like it and I keep trying to find a way to make it not taste like sauerkraut and it never works. So this week I guess I’ll try a different approach to cabbage that’s more like comfort food. Savory stuffed cabbage always feels homey and satisfying and it’s simple and inexpensive to make. Here’s my most recent take on this really flexible dish.
Cabbage Stuffed with Quinoa and Brown Rice
- 1 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper
- 1/2 cup diced anaheim or poblano pepper
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 8-oz package of microwavable quinoa and brown rice
- 1 small head of green cabbage
- 1 1/2 cups marinara sauce (store bought or homemade)
In a saucepan, combine 3 tablespoons of vegetable broth or a
tablespoon of olive oil and the onion, celery, red pepper and poblano pepper and simmer just until tender.
Add the quinoa and rice and a little more vegetable broth and return to a simmer. Let simmer until the mixture is well heated, about 5-6 minutes and then remove from the heat and set aside.
Fill a large pot with water and bring to a boil. In the meantime, cut out and remove the cabbage core and remove any damaged outside leaves. Add the cabbage and let it simmer, rolling it around so it cooks evenly. After about 10-12 minutes the outer leaves will loosen and begin to peel away from the head. Carefully remove them with tongs and place in an ice water bath.
You’ll only need 12 leaves, so you can save the rest of the cabbage for another meal (I chop it up and freeze it to use in soup).
Drain the leaves and pat dry with a paper towel. Lay out the leaves and place about a heaping tablespoon of stuffing near the base of the leaf. Roll the bottom of the leaf over the filling, folding in the sides like a burrito. Stick a toothpick through each roll and place in a baking dish. (Spread a couple of teaspoons of marinara sauce on the bottom of the pan to keep the rolls from sticking). Arrange the rolls in a single layer and top with the rest of the marinara sauce. Bake in a 425 degree oven for about 20 minutes.
Serve with a dab of plain greek yogurt or sour cream and some fresh dill or chives.