Tied something new tonight, Cabbage rolls, this was also a way to use left over spaghetti sauce.
1 medium head of cabbage
1.5 pounds of turkey or chicken
left over spaghetti sauce, at least 4 cups
2 cups of quinoa, cooked
3 green onions thinly chopped
2 tablespoons fresh parsley, chopped
1 cup mushrooms, chopped
1 egg
1 clove garlic, miniced
2 tablespoons Worcestershire sauce
1 tablespoon paprika
salt and paper to taste
1.5 pounds of turkey or chicken
left over spaghetti sauce, at least 4 cups
2 cups of quinoa, cooked
3 green onions thinly chopped
2 tablespoons fresh parsley, chopped
1 cup mushrooms, chopped
1 egg
1 clove garlic, miniced
2 tablespoons Worcestershire sauce
1 tablespoon paprika
salt and paper to taste
Cook quinoa, let cool. boil cabbage for 10 minutes, let cool. combine all the other ingredients and combine. Start building the rolls by putting left over sauce at the bottom of a pan. Using a spoon take a scoop of quinoa, then a large scoop of meat mixture. Roll like a burrito and line the pan with the cabbage rolls. by cooking the cabbage for a little makes it easier to pull of the full head. Put the rest of the sauce on the top of your rolls and cook for 45 minutes on 350 degrees. Serve with sour cream or other cream sauces that you might like.
