In case you haven’t noticed Maynard has stopped eating meat. Yep. All meat. There are many reasons, and factors that went into the decision but I’ll spare you the agonizing details and just continue posting yummy food for you to enjoy. One day, we may go all-out vegan, but for now we’re still working out the kinks (baking vegan is a challenge when you’re used to using butter and eggs in abundance!)
This recipe comes from Zoe Dawn – it’s simple, filling and somehow, amazingly enough, my kids ate it. And then? Went for seconds. It’s a win win.
- 1 medium head cabbage
- 1 cup dry quinoa
- 1/2 cup chopped onion
- 3 T uncooked brown rice
- 2 T chopped fresh parsley (2 t dried)
- 2 t salt
- 1/2 t pepper
- 1 banana, mashed
- 1 3/4 cups plain tomato sauce
- 1 cup canned tomato chunks
- 2 T honey
- Put the head of cabbage in a pot. Cover with water. Remove the cabbage and bring the water to a boil. Turn off the heat. Submerge the whole head of cabbage in the boiling water and cover. Let sit for 15-20 minutes.
- Meanwhile, cook the quinoa according to package directions.
- In a small skillet, sauté the onion, then turn off heat and add the rice, parsley, salt, pepper, and banana.
- When the cabbage is done “cooking”, remove it from the water onto a cookie sheet with sides (to catch any remaining water). Very carefully, remove 12 leaves. Cut the thickest part of center rib out of each leaf, about 1 or 2 inches. There will be a little V in the middle of each leave. Divide the meat filling between the leaves and roll up jelly roll fashion, but tucking in the ends so the filling stays put. Place the rolls in a deep casserole dish.
- Pour the tomato sauce, tomato chunks, and honey over the rolls. Cover and bake at 350 for about an hour and a half. Let the rolls set a few minutes before serving.