Babas Cabbage Rolls

Makes about 18-20 rolls

Ingredients:

1 1/2 Onions

4 Garlic

2 Carrots, grated

1/2c celery (2-4 stalks)

1 can mushrooms ( I would add more fresh next time)

2 crushed bay leaves

Dill

Tumeric

Pepper

salt

3/4 pack Ground Round

*I would add more herbs to the filling

1/2c Quinoa, uncooked (Use less quinoa if using ground round/beef)

(-) 3/4c water

2-4 egg whites

Some bread crumbs

1 cabbage(baba says use savoy)

1-2 cans tomato sauce

1 can V8

*1 can diced toms (I didn't have so i used V8 and tom sauce)

*ketchup ( I forgot so I added it ontop afterwards)

Method:

Cook Quinoa with little less than 3/4c water for 6-8 minutes. undercooked is best because it has to bake in the oven. Let cool.

Chop onions, garlic and celery and fry together.

Add carrots, shrooms (fresh and canned) and Tumeric, pepper, herbs.

When cooked added ground round.

Mix in quinoa and let cool.

Cut core out of your cabbage as best as possible.

Put some water in a pot and place cabbage coreside down. Boil until tender....15 min I think, then cool.

When ground round mix is cool add egg whites and mix. If needed add bread crumbs.

I used the black roaster pan. Pour sauce and V8 on bottom of the pan.

Peel cooked cabbage leaves off and slice off a bit of the back of the leave stem where it attaches to the core.

Put stuffing in and roll (fold sides in and roll from bottom up).

When all rolls are in pan pour more sauce over and perhaps ketchup.

Baba says she adds cream/milk and tomato juice.

Put foil ontop or lid and bake at 350 until bubbles then turn down to 300 for 45min-ish.