Recipe: (use organic ingredients!)
Make quinoa using:
1 cup quinoa
2 cups vegetable broth
Mix together in a BIG bowl (you are adding more ingredients later!) :
6 carrots, chopped up small in a processor
1 medium onion (chopped small in processor)
1 cup of chopped up broccoli
15-18 cabbage leaves
2 cans of fire roasted tomatoes (next time I'm using tomatoes with chillies!)
1 lb (ish) of sausage
Need 2 baking dishes and a big bowl
1-Soak quinoa in water for a few hours, drain and rinse.
2-Put 2 cups of vegetable broth and quinoa in a medium pan and bring to boil. Allow to boil a few minutes and then reduce and simmer. (Follow your quinoa directions...I didn't read the Bag...I just did what felt right) turn off and set aside when done.
3-meanwhile, cook sausage in a different pan, cook like you would cook hamburger, until done and grease 2 baking pans, start a pot of water with salt boiling to get cabbage leaves to fall off
4- combine carrots, onion, cooked quinoa,broccoli, 1 can of tomatoes and sausage in a big bowl set aside while you get cabbage leaves (all ingredients except for 1 can of tomatoes and the cabbage leaves...pretty easy!)
5- peel off outer layer of cabbage. Remove as much of core as you can. Put cabbage in water, it takes a few minutes and you should be able to peel the layers of cabbage off without them breaking. Once you have 15-18 cabbage leaves, take the head out and out the leaves back in for 2 minutes if they are not softened up enough to make rolls. Cut out the hard part of the cabbage leaves (only a couple inches, don't cut up too high)
6- stuff cabbage leaves with the mixture, stick with a toothpick to fasten shut, cover with other can of tomatoes. Bake in oven for about 30 minutes. I didn't cover mine, I might next time...I just hate wasting foil!
It looks kind of funny, but everyone loved it! Only thing missing was some spice...definitely using the chillies next time