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Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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Quinoa Stuffed Cabbage

Shabbat dinners at Hillel require a vegetarian option when meat is being served. This week is stuffed cabbage so I'm making some with quinoa and baby portabello mushrooms. Using the same sauce as my favorite stuffed cabbage, this is a pretty tasty option.

Serve with some maple glazed red garnet yams and a salad with pomegranate; yum!



Kosher Status: Parve
Number of servings: 12 - 16 rolls
Main Ingredient(s): Quinoa
Preparation Time: 00:40
Cooking Time: 00:30
Skill Level: 2 (1 Easy - 5 Hard)
Estimated POINT value:


Ingredients:


  • 1 1/2 cups quinoa
  • 2 1/4 cups vegetable stock
  • 1 pound baby portabello mushrooms
  • 2 cups diced onion
  • 1/4 cup finely chopped parsley
  • salt and pepper to taste



Steps:



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Comments:

Gloria: Leah, You only list the ingredients for the filling, but what about the sauce? And where are the steps? I was thinking of making this but am kind of stuck without all the info. Gloria


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