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Instructions |
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Roast sweet potato with the maple syrup and balsamic
vinegar at 375 degrees for 45 minutes.
While baking, cook the quinoa according to the package
directions.
Saute the chopped onion and peppers in the oil.
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Core cabbage. Boil cabbage in large pot of salted water for about 15-20 minutes.
Drain and let cool. When cool enough to handle, carefully remove leaves and set
aside.
When the potato is soft, mash and mix with the cooked vegetables; combine with
cooked quinoa.
Reduce the heat of the oven to 350 degrees.
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Combine the tomato sauce, brown sugar, and lemon juice in a saucepan. Cook until
well mixed; add the raisins.
Stuff the cabbage leaves- Spread out a single cabbage leaf. Place about 1/4 cup of
quinoa mixture. Close in sides, then roll up. Repeat to use all leaves.
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Pour 1/4 of the sauce on bottom of casserole dish. Place the stuffed cabbage seam
side down on the sauce. Pour remaining sauce on top. Bake covered for 30 minutes.
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| Serving
Suggestions |
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Instead of cabbage, you can use bell pepper halves instead.
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Originally Submitted
3/6/2013
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