Stuffed cabbage tends to only appear in our household if A) we have leftover cabbage or B) we have CSA cabbage, since I’m more of a stuffed peppers fan. But this ended up being a great way to use up half a big head of cabbage from our corned beef adventures, as well as some quinoa languishing in the fridge. The result was a less labor-intensive dish than stuffed cabbage (though still a good one to prepare ahead if you can, as I did).
1 pound ground bison
1/2 pound Italian sausage
1 small head or 1/2 a large head of cabbage, cut into large pieces/leaves
1 cup cooked quinoa
about 8 oz shredded mozzarella (I used a little less because of what I had on hand)
1 onion, chopped
about 1 tbsp olive oil
tomato sauce (I made one with 28 oz can tomatoes, 1/2 an onion, basil and a few splashes of milk. I had enough left over for about two servings of pasta)
Heat oil in pan. Sautee onion for a few minutes. Add bison, and sausage, as well as some garlic powder, salt and paprika and brown. Set aside to cool.
Clean out pan, add some water. Steam cabbage for a few minutes until just cooked through. Set aside and dry leaves.
In a 9×13 baking dish, layer your dish. Put down one layer of cabbage, then sauce, then meat, then a sprinkling of quinoa, then cheese. Repeat two more times. At this point I wrapped the dish and refrigerated until tomorrow.
Preheat oven to 350. Bake for 1 hour.