Let’s talk about stuffed cabbage, I really enjoy this dish: It tastes great, easy plating and freezes extremely well. These are all of thing we want when planning dinners for ourselves during this time. Today I will share a modified version of my recipe that you can make simply at home. At home we enjoy warm spices and a little heat so I make my own chorizo sausage, but to save yourself some dish washing just buy your favorite sausage and remove the casing.
Check out the recipe below
Ingredients
- 1 cabbage head, separate about 10 leaves
- 1/2 gallon salted water
- 2 lbs. of sausage, (remove casing)
- 1 1/2 cups of dry quinoa
- 1 bay leaf
- 4 cups Tomato sauce
- about 32 oz of shredded cheese
- 1 onion diced
Preparation
- Gently peel and wash cabbage leaves. In a large pot place 1/2 gallon of salted cold water to boil.
- While the water is heating up, in a bowl remove casing from raw sausage.
- Next in a sauce pan, cook quinoa according to package, with bay leaf and pinch of salt, once cooked set aside to cool.
- Once the water is boiling, boil cleaned cabbage leaves for about 2-3 min, just until pliable. Remove pliable leaves and set aside to cool on a large sheet tray or roasting pan.
- In a sauté pan, cook sausage crumbles half way with diced onion. Set aside to cool with cooked quinoa, mixed together.
- To assemble stuffed leaf. take 3 tbsp. of your cooked sausage, quinoa onion mixture and add in about 2 tbsp. of shredded cheese and place into base of leaf.
- Fold in sides as you roll mixture and leaf forward.
- Repeat this until all mixture is gone.
- Next pour tomato sauce over stuffed leaves and remainder of shredded cheese. Bake in 375 degree oven for no more than 25 min.
- Serve hot!
If you try this recipe let me know in the comments below or on social media!
Until Next Time, Cheers!