Just call me Bubbles.
No, that’s not my new stripper name. It’s my bird name.
Lucky me, hubby jumped on that bandwagon and ran with it.
……like the wind…..of a tornado
…..like Usain Bolt out of a burning building
…..like a kid running after the ice cream truck
He is now oh-so-sweetly calling me Bubbles.
As you would expect my ego is at an all time high.
Of course, the boys don’t dare. I kid myself and think it is actually out of concern for my feelings. In reality I think they are afraid that the threat of spinach and cooked cabbage every day for a week will materialize. Mama is definitely on edge these days.
Unfortunately, hubby doesn’t posses such sensitivity or fears. In fact, I recently fed him cooked cabbage for dinner and he was pretty darn happy with it.
This recipe originated on Facebook when I asked readers what they would like to see on the blog next. Someone suggested a Quinoa Cabbage Roll which I though was a fabulous idea.
I’ve never actually made (or eaten) cabbage rolls before.
I’m so glad I finally decided to make these because they are delicious! So thanks to whoever made that suggestion – Thanks! I’ll definitely be making cabbage rolls again. For Bubbles.
- 1 head of cabbage
- 1 onion, diced
- 1 red pepper, chopped
- 1 cup quinoa, rinsed
- 1 teaspoon garlic, minced
- 2 tablespoons tomato paste
- 1 ½ cups vegetable broth
- 2 teaspoons dried parsley (or 2 tablespoons fresh)
- ½ teaspoon dried thyme
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- 1 cup diced zucchini (or carrots)
- 1/3 cup grated parmesan cheese OR vegan parmesan
- 1 egg, beaten (optional)
- 2 cups tomato sauce
- Remove the core from the cabbage. Bring a large pot of salted water to a boil. Cover and cook cabbage for 8 to 10 minutes. Place in cold water. Peel 12 leaves for the rolls, cutting the thick vein from the leaves as necessary. Drain on towels.
- Preheat oven to 375 degrees.
- Meanwhile, spray a medium saucepan with olive oil. Add onion and pepper and cook for 10 to 12 minutes, until tender. Add quinoa, garlic and tomato paste and sauté for 2 minutes. Add vegetable broth, parsley, thyme, salt and pepper. Bring to a simmer and reduce heat to low. Cover and cook for 30 to 35 minutes. Stir in zucchini and Parmesan cheese and re-cover. Allow to sit off the heat for 5 minutes. Cool slightly and stir in egg if desired. (You want to make sure the mixture has cooled enough to not cook your egg.)
- Divide quinoa mixture among the prepared cabbage leaves. Roll up leaves to enclose the filling. Place seam side down in a casserole pan. Top with tomato sauce.
- Bake for 30 to 35 minutes. Allow to sit for 10 minutes and serve.
Servings 6, Calories 214, Fat 4.7g, Carbohydrates 33.8g, Protein 11.6g, Cholesterol 32mg, Sodium 902mg, Fiber 7.3g, Sugars 10.2g, WW Pts 6