Deconstructed Stuffed Cabbage with Pork or Beef
Yields
Serves 4-6
Ingredients
1 lb ground pork
2 tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
1/2 cup tomato paste
1/2 cup tomatoes, diced (or 1 can diced organic tomatoes)
1 cup quinoa, rinsed
1 tsp cayenne pepper
salt and pepper to taste
1 tsp dried mint (or 1 tbsp fresh mint, chopped)
2 lbs cabbage, roughly chopped
juice of one lemon, about 2 tbsp
1 1/2 cups hot water
1/2 cup of fresh parsley, chopped
2 eggs, beaten
1/4 cup red wine vinegar
1/2 cup raisins
Directions
- Preheat oven to 350°F. Lightly grease 9" by 13" casserole dish with olive oil.
- Heat a medium size sauté pan over medium heat. Add ground pork or beef and sauté until cooked through, breaking up any large pieces.
- Add olive oil, onion, garlic, and cook until onions are soft and translucent, about 5 minutes. Stir in tomato paste and tomatoes.
- Add quinoa, cayenne pepper, mint, salt and pepper. Mix until well incorporated.
- Transfer quinoa mixture to the prepared casserole dish. Add remaining ingredients- lemon juice, water, parsley, beaten eggs, vinegar and raisins. Mix well.
- Place covered casserole dish in oven and bake for 20 minutes. Remove cover. Add water if dry. Continue baking for 20 minutes more or until quinoa is tender and all water is absorbed.
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