Many thanks to all your wonderfully kind words and thoughts about Buster. We really appreciate it. We were pretty much a mess this past week, but with time it is getting easier. I don’t think there can be anything that can replace our happy guy, but we have to just remember all the good times we had for sure. I have gotten a little back logged on recipes, but I do have one of my favorite cabbage recipes for you!
When I was younger my nana would always make us large casserole dishes full of stuffed cabbage. It was a frequent tradition in my family and boy did I enjoy it. This dish always reminds me of her. Since my grandparents moved to the east coast I haven’t had the chance to enjoy this dish for quite awhile until now. I am very excited because they are in the works of moving back to Vegas and I am going to have to whip up a batch of stuffed cabbage with her once they get settled again. Of course my version isn’t quite like my grandma’s, but it is pretty darn good.
When I saw the head of cabbage in our bountiful basket, I knew that I was definitely going to make stuffed cabbage! My version uses quinoa instead of rice and I cook them in a slow cooker which makes it easy and doesn’t heat up the kitchen.
Inspired by my nana
- 1 head cabbage
- 4 turkey sausage links (I used pre-cooked sweet Italian version from TJ’s), chopped
- 2 yellow squash, chopped
- 1, 8-oz package crimini mushrooms, chopped
- 1 cup quinoa
- 2 cups water or vegetable broth
- 3 cups tomato or marinara sauce (go for lower sodium)