Quinoa Stuffed Cabbage Rolls
Wait. This is a recipe post. Let me start again. Got your cocoa? Are you settled?
Trust the faith you so fervently stoke. If your faith is true and clear will it fail you? Or the harder, deeper question is, will it blind you?
Listen as a child, aware of the bigness, the intricate complexity that weaves a reality not always aligned to your expectations. Loosen your grip on your assumptions. Think about the stars and how your very atoms are stuff of the universe.
Beware of darkness. Choose hope.
Stuff a cabbage leaf.
Quinoa Stuffed Cabbage Recipe with Roasted Sweet Potato
Originally posted October 2008.
2 medium sweet potatoes, peeled, diced
For the sauce:
1 24-oz jar or can of strained tomatoes- I use Bionature Organic Strained Tomatoes
1/2 cup apple juice or cider
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 teaspoon onion powder
1 clove garlic, minced
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Sea salt, to taste
First: Cook your cabbage. You'll need a fresh, large head of green cabbage. Trim the bottom root and cut an X into the center core. Bring a large pot of water to a boil and cook the head of cabbage for about five minutes until soft; remove and drain well.
Preheat the oven to 375ºF.
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