I recently gave a Quinoa demonstration, and was asked to post this recipe. I served this delightful comfort food dish with my Greek yogurt tzatziki sauce.
This is a great alternative to using meat, and a wonderful additional to Meatless Mondays and the Lent season!
Quinoa can be found at Costco under Bob’s Red Mill products, and at your local supermarket.
- 2 green cabbage heads
- 2 carrots, shredded
- 2 onions, finely chopped
- 2 bunch green onions
- 1 fresh tomato, finely chopped
- 1 tablespoon dried dill
- 1 cup chopped Italian parsley
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 cups rinsed quinoa
- 1 cup toasted pine nuts
- Juice of one lemon
- 1-2 lemons for garnish
- Remove center core of cabbage with a sharp knife. Place one cabbage head in a pot of boiling water for 10 minutes until semi-soft. Remove and drain.
- Repeat with second head. Reserve the cabbage water for cooking.
- Rinse quinoa three times with water. Drain.
- In a large saute pan add 2 -3 tablespoons of olive oil and add onions, and carrots and cook on medium low until the onions are clear and soft.
- Add the tomato, dill, salt, pepper, parsley, uncooked quinoa, pine nuts, and lemon juice. Cook on low for 10 minutes. Cool the filling.
- Place a large dutch oven nearby your work surface.
- Separate the cabbage rolls and place on paper towel.
- Take one cabbage at a time and place 1 tablespoon of filling near the end and roll like an envelope. (See cooking technique here:
- Place snugly onto the bottom of the pan. Continue placing second row on top.
- Place a small plate on top of the dolmathes to keep them from floating to the top.
- Use 6 cups of the reserved water, and pour gently in the pan.
- Cover, bring to a boil, and reduce to a simmer for 45 minutes.
For Cooking Techniques for this recipe .
Can be served plain with a drizzled with fresh lemon juice or with Greek Tzatziki sauce.
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