Ah, Thursdays. Why do you start at 8 am and make we wake up at 6:45 to rush to be prepared for the little ones in the Paediatrics hospital.
Hey guys! It’s currently 10:30 pm and i’m busy studying some dermatology but I thought I would take a little break and blog about Meatless Mondays. For those of you who are unfamiliar, it’s basically just a day of the week where you give your body a little rest from all that weekly meat consumption. I started partaking in meatless Mondays last year and have been trying my best to stick to it weekly.
Friends, i’m currently writing to y’all from Chania, Greece! It’s BEAUTIFUL here and I wish you were all here to experience it all with me.
Don’t worry though , i’ve been eating enough calamari, cuttle fish and souvlaki for all of us :).
I had mad fried rice cravings today.
Quinoa & Bacon Stuffed Cabbage Rolls
Recipe Adapted From:
Return of the Garden Food Blog & The Lovely Sarah Slocombe
1 medium head of cabbage
2 c. cooked quinoa
1 – 2 tsp. extra virgin olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
3 celery sticks, finely chopped
3 clove of garlic, minced
6 thick strips of bacon
1 tsp. salt
1/8 tsp. freshly ground pepper
1/8 tsp garlic powder
2 tsp. fresh thyme or 1 tsp. dried thyme
1 tsp. dried rosemary
2 tsp. Italian seasoning
1 tsp. dried oregano
1 tbsp. corn starch
2 cups of tomato or pasta sauce
Core the end of the cabbage (be careful to keep the leaves intact). Steam the entire cabbage in a large pot until soft (about 8-10 minutes).
2. While the cabbage is steaming, slice the bacon & cook on medium-high heat until brown & crispy. Remove from heat & transfer to a plate lined with paper towel.
3. Saute the onion, celery & carrot in the bacon fat until soft. Add in the minced garlic, salt, pepper, cornstarch and all the herbs/seasonings. Saute for 1 minute and remove from heat.
4. In a mixing bowl combine cooked quinoa, sautéed vegetables, bacon, and ½- ¾ cup of the tomato or pasta sauce. Mix well.
5. Carefully remove the cabbage from the pot. Very gently, pull each cabbage leaf away from the head. Lay a cabbage leaf on your work surface and add a spoonful of filling in the center. Fold in the side of the leaf and roll it up; tuck it into the prepared baking dish seam side down. Repeat for the remaining leaves and filling.
6. Once the dish is full, slowly pour the remaining tomato or pasta sauce over the rolls.
7.Preheat the oven to 350 degrees. Bake for 30 minutes. Serves 4-6.