Cabbage Rolls

Well, we are so thankful to have an abundance of fresh produce from my in-laws. They gave us onions, cabbage, cucumbers, squash and zucchini, green beans and lettuce so far. I sure don’t want this to go to waste because 1) it’s really good, fresh produce, and 2) it’s FREE! So…I don’t eat cole slaw and I didn’t know what to do with the head of cabbage until I started thinking about the cooked ground beef I had in the freezer for just such an occasion. I am pretty sure I have never made or eaten cabbage rolls until tonight, but this won’t be the last time I’m sure. These were awesome! Even DS6 was excited when he saw his plate (and he’s a pretty picky guy). I found this recipe in my Betty Crocker Cookbook and tweaked it ever so slightly. We are watching our weight after all!
1 head of cabbage
1 lb. lean ground beef, cooked and drained
1/2 c. uncooked quinoa
1 c. water
1 can (15 oz.) tomato sauce (or two 8 oz. cans)
onion (as much or as little as you prefer—I added two small onions from the garden and they equaled about half a store-bought onion)
16 oz. container of fresh mushrooms, cleaned and chopped
1 tsp. sugar
1/4 tsp. lemon juice
1 tsp. olive oil
onion powder, to taste
garlic powder, to taste
salt and pepper, to taste
Mrs. Dash, to taste

First, add quinoa and water to a small pot, cover and let boil about 10-15 minutes.
Heat olive oil in a sauté pan. Add the mushrooms and onions and let them cook down for a few minutes.
While those ingredients are cooking, add separated cabbage leaves to a pot of boiling water. Let boil until limp (about 10 minutes). Drain and set aside.
In a small mixing bowl, put ground beef, onion powder, garlic powder, Mrs. Dash, salt and pepper, 1/2 of the tomato sauce and the quinoa, mushrooms, and onions when finished.
In a small bowl, mix the rest of the tomato sauce, lemon juice, and sugar. Set Aside.
In a cabbage leaf, place a small amount of filling (about 1/3 c.). Roll the leaf around the filling much like you would roll a burrito. Place in a slightly greased 9x13 in. pan. Repeat this until all filling has been used.
Pour the small bowl of remaining tomato sauce over the cabbage rolls and bake until heated through and the cabbage is browned a little around the edges (about 30-40 minutes).

NOTES: You will most likely have cabbage leaves left. I just ate the ones I had left over .
The original recipe called for uncooked ground beef and 1/2 c. uncooked instant rice to be combined in the filling. I had cooked ground beef in my freezer that needed to be used, so I changed the original recipe a bit.
I have recently found a love for quinoa because it is soo good for me (and you) and I can eat it on a diet easier than rice. Plus it is full of vitamins and protein.