Nutritional Wisdom with Carly Pollack

Deconstructed Cabbage Rolls

Submitted by Angie Stell

1/2 head cabbage, chopped
1/2 cup quinoa
1 14oz can crushed tomatoes
1/2 lb ground bison
1/2 medium onion, chopped
1 clove garlic, minced
1/2 tbsp apple cider vinegar
1/2 tbsp Worchestershire sauce
1/2 tbsp herbs de provence
1 cup beef broth
sea salt, to taste
black pepper, to taste
1/2 medium carrot, julienned
1/2 medium bell pepper, julienned
1 tbsp ghee

Heat oven to 350 degrees. Cook quinoa according to directions. Once cooked, move it to a small baking dish. Heat a large skilled over medium heat and add 1 tbsp of ghee. Sauté onions and garlic until soft; add the bison. Add sea salt and pepper to taste. Top quinoa with onion and meat mixture. Pour 1/2 cup broth or water into skillet to deglaze the pan. Add chopped veggies and wilt just slightly. Add tomatoes, Worcestershire sauce, cider vinegar, herbs, salt and pepper; bring to a simmer. Add tomato veggie mix to casserole dish; cover with remaining broth/water. Bake for around 30 minutes.

2 Servings