Unstuffed Cabbage & Quinoa

1 lb lean ground beef

1 onion, diced

3 cloves garlic, minced

1 28-oz can diced tomatoes

3 tablespoons tomato paste

1 1/2 teaspoons dried parsley

1 1/4 teaspoons salt

fresh ground black pepper to taste

1 teaspoon dried oregano

1 teaspoon sugar

4 cups shredded green cabbage, about 1/2 head

1 cup uncooked quinoa

1/2 teaspoons salt


1. In a 12-in non-stick skillet over medium heat, brown and crumble the ground beef until no longer pink; drain fat, if necessary. Add the onion and garlic, and cook, stirring often, 5 minutes. Add the diced tomatoes, tomato paste, parsley, salt, pepper, oregano, and sugar. Mix welll to fully incorporate the tomato paste. Bring to a simmer and cook for 5 minutes.


2. Stir in half of the shredded cabbage, and cover and cook for 15 minutes. Stir in the remaining cabbage, and cover and cook an additional 15-20 minutes, or until the cabbage is tender. 


3. While the cabbage mixture simmers, in a medium pot, bring the quinoa, salt, and 1 1/3 cups water to boil. Reduce the heat to maintain a simmer, cover, and cook for 15 minutes. Let rest 5 minutes.


4. Serve the cabbage mixture on top of the cooked quinoa or mix them both together before serving.


Makes about 6 servings (1 cup cabbage mixture to 1/2 cup quinoa)

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