2 lbs Ground Beef
1 Head of Cabbage
32 Oz Gluten Free Italian Sauce
1 Cup Uncooked Quinoa
2 Cups Gluten Free Beef Stock
1 Small Onion Finely Chopped
1 Tsp Dried Tarragon
1 Tsp Dried Mint
1 Celery Stalk Sliced
1Tbsp Gluten Free Tamari
Salt and Pepper to Taste
- Preheat oven to 400 degrees.
- Wash cabbage under cold water and cut core with sharp knife.
- Place cabbage cut side down in steaming pot. Steam until tender and leaves fall of head easily.
- In a small sauce pan bring quinoa and beef stock to a boil. Cover and reduce to simmer for about 15 minutes or until all liquid is absorbed.
- In a large bowl, thoroughly mix ground beef, cooked quinoa, onion, tarragon, mint, celery, and tamari. Season with salt and pepper to taste.
- Cool cabbage under cold water and carefully remove leaves.
- Place about 1 large ball of meat mixture into cabbage leaves. Start to roll from thickest part near stem, tucking sides in while you roll.
- Place stuffed cabbage into a baking dish and cover with Italian sauce.
- Cover baking dish and bake about 45 minutes, until meat it heated through and no longer pink.
- Serve hot and Enjoy!!
Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it a complete protein source. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest.