Healthier Napa Cabbage Rolls with Quinoa

• Produce

  • 3 clove Garlic
  • 1/2 Green pepper
  • 1 head Napa cabbage
  • 1/4 tsp Thyme, dried
  • 1 jar Tomatoes
  • 1/2 Yellow onion

• Canned Goods

  • 1 Bouillon cube of vegetable broth

• Condiments

  • 1 tsp Dijon mustard

• Pasta & Grains

  • 1 cup Quinoa, cooked

• Baking & Spices

  • 1 tsp Brown sugar
  • 1 tsp Pepper
  • 1/2 Red pepper
  • 2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on thegirlonbloor.com

Description

Directions

• Preheat oven to 375 degrees.
• Combine meat, garlic, onion, peppers, mustard, bouillon cube, salt and pepper as a giant mix. Set aside.
• Heat olive oil in frying pan on high, and cook meat mixture, breaking up with spoon. Once browned, add about 1/4 cup of water and continue cooking. Meanwhile, cook quinoa according to package directions. When finished, combine quinoa and meat mixture and set aside.
• In large pot on boiling water and using tongs, insert individual cabbage leaves and submerge in water for a couple of seconds then place in ice water.
• Once finished, put about 1-2 tbsp of meat mixture inside flattened out, softened cabbage leaf and roll up, placing in large oven safe casserole dish. Repeat this until you fit about 16 cabbage rolls inside.
• Cook the tomato sauce by heating olive oil, and cooking crushed tomatoes with garlic, sugar, salt and pepper. Pour over cabbage rolls.
• Cook for 15 minutes in the oven, remove and serve immediately!