For this month's Secret Recipe Club I was given Natural Noshings written by the very adorable Nora. I loved the fact that she switched to a gluten free/refined sugar free lifestyle back in 2009. It was interesting to see that she went through what I think Kevin is going through as well. I am not sure if I cold get him on board with the whole GF thing, but I may try.
She has some wonderful recipes on her blog, and I was having a difficult time figuring out what I wanted to make. But in the end I settled on one of my first choices. I have been wanting to make stuffed cabbage for quite some time now, and when I saw her Lazy Unstuffed Cabbage Skillet it really peaked my interest. I liked the idea of all of the flavors of stuffed cabbage in an easy 30 minute meal.
I decided to add quinoa to the skillet to bump the protein content. Plus I am trying to get Kevin used to healthier grains. I have used quinoa in a couple of salad type dishes, but really want to try using it more as a rice substitute.
I have to admit this is not the prettiest dish I have ever made. I think adding the quinoa before the picture was a mistake. But, it is not all about looks right?
The flavor is the most important thing. I think this dish is fabulous and a terrific weekday meal. You have a healthy and delicious dish for your family in 30 minutes. Who needs boxed food (this coming from an ex-hamburger helper addict)?
This is quick, easy, healthy, and inexpensive (quinoa is a bit pricey but the bag will last you several meals). How can you go wrong?
Unstuffed Cabbage Skillet
- 1 lb ground beef
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tsp italian seasoning
- 1/2 teaspoon crushed red pepper
- 1 teaspoon mustard powder
- 1 bag of shredded coleslaw mix
- 1 (14 oz) can no-salt added diced tomatoes, undrained
- 1 (14 oz) can no-salt added tomato sauce
- 1 tablespoon apple cider vinegar
- salt and pepper to taste
- 1 cup uncooked quinoa
- 2 cups beef stock
In a large skillet, over medium-high heat, cook ground beef and onions until browned (about 5 to 6 minutes). Add garlic, Italian seasoning, red pepper flakes and dry mustard. Cook for another minute or two.
Stir in cabbage, diced tomatoes, and tomato sauce. Cook for an additional 2 minute, then cover and reduce heat to medium. Let simmer for 20 minutes or until cabbage is cooked through and tender.
Meanwhile rinse the quinoa well under cold water and drain. Use a fine mesh sieve for rinsing. Place the quinoa, 2 cups beef stock, and 1/4 teaspoon salt in a small pot. Bring to a boil then reduce to a simmer. Cook uncovered for 15 to 20 minutes, until the quinoa has absorbed all of the liquid. If the quinoa is tender but there’s excess water in the bottom of the saucepan just leave the lid off completely for a few minutes until the water evaporates. When done turn off the heat, put the lid on and let sit for about 5 minutes.
Stir in apple cider vinegar and cooked quinoa into the skillet. Season with salt and pepper and serve.