1 head cabbage (the original recipe calls for a head of Napa cabbage – I just grabbed a cabbage, no idea what it was).
Spoonful of minced garlic
1/2 yellow onion finely diced
1/2 red pepper finely diced
1/2 green pepper finely diced
1 tsp dijon mustard
1/4 cup vegetable broth
1 tsp salt
1/2 tsp pepper, garlic powder, and onion powder
1 cup quinoa cooked
1 cup of your favorite imitation meat crumbles
1 bottle of marinara sauce
Preheat the oven to 375 degrees.
Combine “meat”, garlic, onion, peppers, mustard, broth, salt and pepper. Sauté with olive oil until vegetables are tender. Then, add about 1/4 cup of water and continue cooking on medium.
Cook your Quinoa as instructed by its container. When finished, combine quinoa and meat mixture.
Boil water in a large pot. Insert cabbage leaves a few at a time. Submerge them for a few seconds and then transfer to a bowl of ice water. Tongs or a long spoon work the best for this part.
Once finished, put a small scoop of “meat” mixture inside your cabbage leaves and roll them up. If you’re like me and bought regular non-Napa cabbage, your leaves may be a little shredded or look weird. As long as you can roll them up and lay them in a casserole dish, they don’t have to look pretty! If some of the mixture comes out, even better. It looks artsy and adds more yum to the sauce!
Pour the marinara sauce over the cabbage rolls. Cook these for 15 minutes in the oven.