Artichoke Stuffed Cabbage Rolls
Ingredients
- 1 Head Organic Cabbage
- 1 6 ounce Jar Artichoke Hearts
- 2 Carrots chopped
- 3 Mushrooms Chopped
- 1 Cup Precooked Quinoa or Multigrain Rice
- 1/2 Cup Chopped Onion
- 2 Cloves Minced Garlic
- 2 Tbsp Organic Extra Virgin Olive OIl
- 2 ounces Cream Cheese (optional)
Instructions
- Wash and cut the tip off the cabbage. Slice it down the center and place in a large pot. Add 4 cups of water, cover with a lid and bring to a boil, simmer until just tender. Do not overcook. Drain, lightly salt and let cool until able to handle. Meanwhile sauté the mushrooms in Olive oil until tender, Add the onions, garlic, and carrots, and precooked quinoa or rice. Drain the jar of artichoke hearts, and rinse if too vinegary. Add that to the skillet until just warmed. Add salt and pepper to taste.Add a tablespoon of the vegetable filling to a leaf of cabbage, roll up and place in a 9x13 dish. Continue filling and rolling until all the leaves are used. In the same skillet of the vegetables place another tablespoon of olive oil, add 2-3 ounces of cream cheese and pour over cabbage leaves. Bake at 350 for about 10 minutes or until bubbly.
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