Stuffed cabbage was not a part of my childhood growing up – it’s something I sometimes heard other people talk about or maybe even tried once or twice, but it wasn’t until I married my half-Polish husband and had “Galumpkis” at his family’s house in Ohio that I realized what I’d been missing out on. A few years ago I made the traditional Polish Galumpkis recipe and swore I’d never take it on again – it was a three page long recipe that downright exhausted me. But I found myself with an abundance of cabbage recently and decided to give it a go again in my own simplified version and with bison rather than ground beef or pork.
Pastured bison (which is really the only kind of bison you can buy) is leaner and healthier than beef or pork. Pastured animals are free-range, they eat grass and graze on open pasture, which means they move around, develop healthy muscles and fat and because they’re eating what nature intended for them to eat (instead of corn and antibiotics like mass produced beef), their meat is actually healthier and contains WAY more Omega-3’s and less bad (saturated) fats.
I also substituted quinoa for rice. We generally don’t eat rice – I don’t really like it unless there’s raw fish on top of it and there’s just not a lot of nutritional value. Quinoa is a whole grain with a higher fiber content and other nutritional benefits like a particularly high dose of antioxidant phytonutrients…..and other scientific sounding things that I will refrain from diving into.
And cabbage is good for you. Obviously. If it wasn’t, nobody would eat it.
Bison and Quinoa Stuffed Cabbage
- 1 lb ground bison
- 1/2 a medium onion, chopped
- 1 can stewed tomatoes, roughly chopped with juice
- 1/3 cup water
- 1/3 cup quinoa
- 1/2 tsp oregano (dried)
- 8 medium to large cabbage leaves
- 1 15oz can of tomato sauce
- 1 tsp maple syrup
- 1/2 tsp oregano
- 1/8 tsp cinnamon
- Parmesan, shredded Swiss or Jack cheese (optional)
- In a large skillet, brown the meat and cook the onions – drain off any fat (there won’t be a lot – remember, this is a very lean meat), then stir in the tomatoes with their juice, the water, quinoa, 1/2 tsp oregano, and 1/4 tsp ground black pepper. Bring this up to a boil, then reduce, cover and let simmer about 20 minutes, until the quinoa is cooked (when quinoa is done, the grain sort of “pops” open).
- Meanwhile, trim the large veins from the back of the cabbage leaves so they rib is flush with the leaf. Use a small paring knife to do this. Drop the leaves, three or four at a time into a bot of boiling water for just 2-3 minutes or until they are just limp – then quickly drop into a bowl of ice water as you continue with the others. This is “blanching” and it retains texture and color:
- After all the leaves have been blanched, pull them out of the water and dry them off with a towel. Scoop about 1/3 cup of the meat mixture into the center of the leaf, fold in the sides of the leaf, then start rolling at one of the unfolded ends until its all rolled up nice and neatly and no meat is exposed. Do this to all of the leaves and set to the side.
- To make the sauce, combine the tomato sauce, maple syrup*, oregano, cinnamon and salt and pepper to taste in a small mixing bowl. Pour half of the sauce into a 2-quart baking dish. Arrange stuffed leaves on top, then pour the remaining sauce over the rolls. Cover the baking dish and bake at 350 for 35-40 minutes. If you want cheese on top (I did a tiny bit of shredded Jack – it honestly made no difference), then top with cheese and bake for a few more minutes until melted, then remove from oven and serve!