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Greek Infused Red Quinoa, Hummus And Vegetable Stuffed Cabbage

I love the idea of stuffed veggies.  I just think it is a fun and flavorful way to serve a dish.  I drew from the flavors in a dish that I love from one of my favorite restaurants, Native Foods, and adapted them to fit nicely in a cabbage leaf.  I am going to be thinking of a dozen other ways to stuff a cabbage leaf because it was so fun to make and it turned out so great.  I could give my family a culinary world tour in a cabbage leaf...  Stay tuned...

Prepping The Cabbage

Ingredients
Large head of green cabbage
Large pot of boiling water

Directions
1.  Remove the core from the cabbage.
2.  Place the cabbage in the boiling water.
3.  As the leaves soften and pull away from the head, pull them out of the water and set them aside.
4.  Repeat until all the leaves are removed.

The Red Quinoa

Ingredients
1 cup red quinoa
2 cups vegetable broth
1 teaspoon kosher salt
1 tablespoon olive oil
1 tablespoon lemon juice

Directions
1.  Combine all ingredients, except lemon juice, in a pot and bring to a boil.
2.  Reduce heat and simmer for about 17 minutes or until the liquid is absorbed.
3.  Toss quinoa with the lemon juice.

The Vegetables

Ingredients
2 cups carrots, chopped
2 cups cauliflower, chopped
2 cups zucchini, chopped
2 cups Swiss chard, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon water
1/4 teaspoon kosher salt

Directions
1.  Over medium high heat, saute garlic in olive oil until golden.
2.  Reduce heat to medium and add carrots, cauliflower, kale, salt and water.  
3.  Cover and cook for 3 minutes.
4.  Add zucchini and cover and cook for 1 more minute.
5.  Remove from heat, cover and set aside.

Stuffing The Cabbage

Ingredients
Cabbage Leaves
Red Quinoa
Vegetables
Your favorite hummus
Green onions, ends trimmed, boiled for 1 1/2 - 2 minutes and blanched

Directions
1.  Spread a spoonful of hummus in a line at the bottom of the cabbage leaf.
2.  Top with equal amount of red quinoa and vegetables (I did about 2 spoonfuls of each).
3.  Roll the leaf half way and then tuck the sides in and continue to roll.
4.  Tie a green onion around the cabbage to secure it closed.

       
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Comments

Tanya Kummerow said…
Love this! Can't wait to try it.
July 29, 2010 at 2:00 PM
Kirsten said…
The first thing that comes to mind is, "YUM!" :)
July 29, 2010 at 5:04 PM
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