Mediterranean Unstuffed Cabbage

My husband is from the Mediterranean and loves stuffed cabbage. I like it too, but I never have the amount of time or patience to roll cabbage leaves and when this recipe is so tasty, I don’t think I’ll ever go to all that work again! Cabbage rolls usually have rice, but I opted for a shredded zucchini, red lentils and quinoa, which made it more fiber-rich and filling too. Using the food processor shred and dice the veg will make this recipe a cinch. We hope you enjoy this one as much as we do.

Makes: 6 servings

For the cabbage:

1 head green cabbage

For the beef saute:

1 lb. ground beef

1 green bell pepper, diced

1 large onion, diced

1 zucchini, shredded

3 garlic cloves, minced

2 teaspoons sea salt

2 teaspoons cumin

1 teaspoon dried mint (or oregano)

1 teaspoons coriander

1 teaspoon sumac

1/2 teaspoon chili flakes

1/2 teaspoon cinnamon

optional: 1/4 cup pine nuts & 1/4 cup raisins, currants or diced dried apricots

For the sauce:

1 onion, diced

4 garlic cloves, minced

24 oz. (680ml) tomato sauce (passata)

11oz. water

1/3 cup red lentils

1/2 cup quinoa

1/2 teaspoon cumin

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon sea salt

1 bunch parsley, chopped (reserve 1/4 for topping when finished)

1/2 bunch dill, chopped (reserve 1/4 for topping when finished)

Optional toppings for serving: yogurt, lemon wedges, and extra chopped parsley and dill

Method:

1. For the cabbage: Chop into bite-sized pieces. Steam for 5 minutes. Turn off heat and allow to sit with the lid on until adding the drained cabbage to the Dutch oven.

2. For the beef saute: Place all the ingredients into a non-stick frying pan or cast iron frying pan, saute, approximately 7 minutes or until the beef is cooked. Remove from heat and set aside for a moment.

3. For the sauce: Place all the ingredients into a large sauce pan and bring to a low simmer, while the beef is cooking. Remove from heat.

4. Combining all into a Dutch oven: Place the drained, steamed cabbage and beef mixture into a Dutch oven, stir to combine. Pour the sauce over the beef and cabbage. Cover with a lid and bring to a simmer. Continue cooking 20-25 minutes or until the red lentils and quinoa are cooked through.

5. Serve by ladling into bowls and serve with a dollop of yogurt, lemon wedges and sprinkle of chopped parsley and dill. Enjoy.