Cabbage Beef Wraps

1 Head of Cabbage (lightly boiled)

2 Tsp Olive Oil

2 Tbsp Butter

2lbs of Ground Beef

1 Large Yellow/Sweet Onion (chopped)

5 Cloves of Garlic (minced)

1 Cup of cooked Quinoa

1 Cup of Beef Stock

Salt & Pepper (to taste) 

1) Boil water in a pot big enough to fully submerge head of cabbage. Let water simmer for 10 mins. After 10 mins, drain hot water and add cold water and ice to the pot to cool down cabbage. 

2) While cabbage is cooking, add olive oil, beef and onion and garlic in a pan and cook until ground beef is fully browned. Add quinoa, salt and pepper and mix until fully blended. Shut off the heat and set pan aside to cool.

3) Gently remove cabbage leaves one by one, and add about 1/4 cup of the meat mixture on each cabbage leaf (depending on size of leaf) and wrap the leaves so that they create a pouch for the meat. I would recommend putting the finished cabbage wraps in a pan you can use on the stove and then pop into the oven after (I use a cast iron pan).

4) Add some butter and lightly sauté the cabbage wraps to brown the outside. After the wraps are browned, add beef stock to the pan and put in the oven for about 20 - 30 mins.

Note: This recipe makes 6-8 servings. You can adjust and make less of the ingredients and have left over cabbage for other meals.