Question: What costs $2 and will feed you for daaaaaaaaaays?
While wondering the the tents, the mammoth you see above caught my eye. The farmer saw my wheels turning and said, “it’s not that big, really.”
Lies! That thing felt like a bowling ball in my market bag and we’ve been eating cabbage for days! First, I made Cabbage Au Gratin. There were EIGHT plentiful servings, which we polished off.
They waited patiently in the fridge for a few days, until I had a bright idea.
What if I used them as a wrap?
Cabbage Leaf Burritos were born.
1. Prep Cabbage Leaf Wrappers: Fill your biggest pot with water, salt it heavily and bring to a boil. Add 8-10 cabbage leaves (hard stems removed) and boil for 7-10 minutes, until tender. Drain and set aside.
2. Make Quinoa Burrito Filling. (adapted from Mama Pea’s Spanish Quinoa)
1 cup onion, sliced
1/2 tablespoon minced garlic
1 cup quinoa, rinsed
1/2 tablespoon chili powder
1 8 oz container tomato sauce
1 1/2 cups water
5.25 grams vegetable bullion (1/2 cube)
*Spray the bottom of a large sauce pan with olive oil. Add the onion and garlic, sauté until translucent.
*Add the quinoa and toast it lightly, then stir in the chili powder, distributing evenly.
*Pour in the water and bullion. Bring to a boil.
*Reduce heat to medium. Cover partially and cook 20 minutes, or until all the liquid evaporates. Fluff with a fork.
3. Ready to Roll. What else is going in your burrito? We used finely cubed tofu (for veggies!) or lean ground beef (for vores!) and cheddar shreds.
Place a heaping 1/4 cup of quinoa in the center of each leaf, add your protein and cheese, then roll like a burrito. Place on to a cookie sheet, seam side down, then top with extra cheese and a sprinkle of smoked paprika if you have it. Bake at 350 for 12 minutes and you get this…
So tasty! We polished these off in a hurry.
I’ll leave you with a handy little trick: I alway stab Vore’s man food with a toothpick, so I won’t get a meaty surprise. Enjoy!