Delicious protein filled cabbage rolls.
| | Recipe serves | Prepared for |
| | 4 | 4 |
| Ingredient | Amount | Scaled amount |
| Cabbage Head | 1 | 1 |
| Ground Meat | 1 lb | 1 lb |
| Diced Onion | 1 | 1 |
| Tri Colored Quinoa | 3/4 cup | 3/4 cup |
| Garlic Clove | 4 | 4 |
| Paprika | 2 tsp | 2 tsp |
| Tomato Sauce | 28 oz | 28 oz |
| Red Chili Flakes | 1/2 tsp | 1/2 tsp |
| Red Pepper | 1 | 1 |
| Chicken Stock | 1 cup | 1 cup |
| Salt + Pepper to taste | | |
Instructions
- Cook quinoa.
- Boil cabbage to soften leaves.
- Cook ground meat.
- Mix together ground meat, half of canned tomatoes can, onion, quinoa, garlic, paprika, red chilli flakes, and red pepper.
- 1/2 cup of filling per cabbage leaf.
- Mix remainder of tomato sauce and 1 cup of chicken stock, cover cabbage rolls in sauce.
- Cook for 30-40 minutes.
