Although it is something I never grew up eating, I have learned to love cooked cabbage. This is thanks to my husband, who always orders it when we go to one of his favorite steak houses. It took me five or six years (I’m slow, what can I say?) but I finally got the hint and started cooking it at home.
When I saw the inspiration for this recipe in Food and Wine, I knew I had to try it. The article was called “Amazing Grains” and the recipes were designed to be made with either barley, farrow, brown rice, spelt or wheat berries. Now nothing against these grains, but you know I am all about cooking quinoa! I just new it would make a great quinoa recipe and I was not disappointed!
You will use the thyme scented quinoa that I posted a few days ago. I like to make a big batch over the weekend so it is ready to go on busy weeknights.
Modified from: Food & Wine
Ingredients:
4 oz walnuts
3 Tbsp. extra-virgin olive oil
1 medium red onion, chopped
1 lb red cabbage, chopped into 1-inch pieces (4 cups)
2 tsp . garlic, minced
2 Tbsp. red wine vinegar
Salt and freshly ground pepper
2 tsp. chopped thyme
1/4 cup water
3 cups thyme-scented quinoa (see recipe here)
4 ounces ricotta salata cheese, crumbled (1 cup)
Instructions:
Pre-heat the oven to 350 F. Spread the walnuts on a baking sheet and toast for 10-12 minutes until golden and fragrant. Allow to cool, then coarsely chop.
Heat olive oil in a skillet or frying pan. Add the red onion and cook over high heat, stirring, till softened, 5 minutes. Add the cabbage and vinegar, season with salt and pepper, and cook. Stir from time to time until the cabbage is barely wilted, about 5 minutes. Add the thyme and water, cover and cook over low heat, stirring occasionally, until the cabbage is tender and the water has evaporated, 20 minutes. Stir in the the Thyme-Scented Quinoa, ricotta salata, and toasted walnuts. Transfer to a bowl and serve.
Stay Tuned for more quinoa recipes and quinoa cooking tips!
Quinoa Fact: Did you know that quinoa was believed to be the source of strength for the ancient Incan warriors? They would make “war balls” which consisted of quinoa and fat and take them into battle. Apparently even the Incan’s knew that quinoa nutrition was superior!
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