quinoa stuffed cabbage- a gluten free galumpki

stuffed cabbage, galumpki

I love putting quinoa in unexpected places. If I put it out somewhere expected, like in a bowl on the dinner table, no one would eat it. Myself included. But here, the quinoa blends seamlessly into the salty sausage, caramelized onions and it just loves being all snuggled up in a warm blanket of cabbage leaves.

I know, some folks still aren’t on the quinoa train, but this dish is sure to convert them. It even got the thumbs up from my inked up ex-marine brother who seldom strays from cheese steaks and meatballs. And he is way too cool to give an actual thumbs up.  It was more like “This is good”.

I interpreted this as an enthusiastic thumbs up.

stuffed cabbage-Easter

Gulumpki

Disclosure this is yet another one of my grandfather’s traditional Polish dishes that I have successfully butchered and healthified.

Ingredients

1 pound sausage, casings removed

1 cup cooked quinoa (about ½ cup uncooked)

1 cup chopped onions (1-2 small onions or one large onion)

1 head of cabbage, about 3 pounds

1 cup tomato sauce

Directions

Trim the stump off of the cabbage. Bring a large pot of water to a boil. During a full boil, add the entire head of cabbage and boil, rotating if necessary, until the leaves begin to loosen and fall off. This will take approximately 6-8 minutes. Using a  large slotted spoon, carefully remove the head of cabbage. Allow to cool while you prepare the sausage. Begin cooking the sausage in a hot skillet.  When evenly browned, remove the sausage from the pan with a slotted spatula. Add the diced onions to the pan. Fry the onions in the sausage fat. (If you are hesitant to fry things in pork fat, feel free to wipe the pan out and cook the onions in olive oil)

When the onions are fragrant and nicely browned, add the sausage back into the pan along with cooked quinoa. Gently heat and mix all ingredients together. Season with black pepper or any herbs you may have on hand.

Preheat oven to 350 degrees.

Once the cabbage leaves are cooled, begin by laying a large leaf out and slicing out just the hard white core in the center. Scoop some of the sausage-quinoa mixture in the center of the cabbage leaf and roll it up like a burrito. Repeat for the remaining cabbage leaves.

Spread a thin layer of tomato sauce on the bottom of a casserole pan and arrange the cabbage rolls on top. Any extra cabbage leaves can be layered on top of the rolls. Bake for 20 minutes.

Serve with additional tomato sauce.

stuffed cabbage-Easter (2 of 1)

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