Quinoa Cabbage Rolls


1 medium head of Savoy cabbage (8-10 outer leaves + 1 cup of course chopped)

1 cup onion (course dice)
1 cup celery (course dice)
1 cup sweet bell pepper (course dice)
1/2 of a jalapeƱo chili (no seeds)
2 tbs fresh parsley
1 tbs olive oil

1 1/2 cup cooked quinoa

1 can garbanzo beans
juice of one lime

1 can of diced tomatoes
salt and pepper to taste

Bring a large pot of water to a boil. While waiting for the water to boil, carefully cut apart the cabbage to get 8-10 large outer leaves and set those aside. Chop up about 1 cup of the remaining cabbage for use in the filling. Also prepare the quinoa as directed on the packaging.

When the water reaches a boil, blanch the cabbage leaves for a few minutes just until they start to get tender but don't over cook them. You want them just done enough to be able to form the roll. You only want to do a few at a time so they don't get overdone. When all the leaves are blanched, set them aside to cool for a bit while you prepare the filling.

Saute the onions, celery, bell pepper, chili, chopped cabbage in a heavy pot will a little olive oil. While the vegetables cook, coarsely puree the garbanzos with the lime juice in the food processor. Should be kinda like the texture of chunky peanut butter. When the vegetables are fork tender, take them off the heat. Add the parsley, quinoa and garbanzo mixture to the vegetables and mix. Adjust seasoning with salt and pepper as desired.

Form the rolls by taking a cabbage leaf and laying it flat on a work surface. Take a large spoon full of the filling (about 1/2 cup) and place it on the rib of the leaf. Fold the end of the leaf over toward the rib and then roll up the two sides. Place the roll seam side down in a oven safe baking dish. Repeat until you run out of leaves, filling or room in the baking dish. You should get about 8 to 10 rolls.

Spread the diced tomatoes over the top of the rolls and bake covered in an 350 degree oven for about 20 minutes so the rolls warm up and steam a little.

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