It seems like every New Year I resolve to figure out a few additional ways to make sure I am feeding my family healthy meals. It can be hard to track down high quality ingredients that are locally sourced and raised by farmers we can trust. However, there also seems to be more farmers growing healthy food for our community and more convenient ways to get it. I hope this January you get to cook some deliciously healthy meals at home. While you’re at it, give our 100% Grassfed Beef a try! Conveniently, we deliver with Foxhollow Delivery or you can order a package for pick up at the farm. If you’re lucky, you will get to see some of our cattle grazing throughout the winter pastures and munching on summer cut hay.
Kick off the New Year with this simple and healthy recipe by Lindsey McClave.
Ground Beef & Quinoa Stuffed Cabbage
- 1lb Foxhollow Farm 100% Grassfed ground beef
- 1 head cabbage
- ½ cup diced onion
- 1 clove garlic
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- 1 egg
- ¼ cup uncooked quinoa
- ½ tsp kosher salt
- ¼ tsp black pepper
Marinara Sauce – makes 4 cups
- 1 28 ounce can whole peeled tomatoes
- ½ cup olive oil
- 6 cloves garlic, minced
- 2 tsp dried oregano
- ¼ tsp red pepper flakes
- 1 heaping tbs tomato paste
- 1 cup fresh basil leaves
- 1 tsp kosher salt
- Tomato Sauce: warm a large skillet over medium heat & add olive oil. Once hot, add garlic, oregano, red pepper, & tomato paste. Cook for 1-2 minutes. Crush whole tomatoes with your hand & add to the pan, including any juice remaining in the can. Add 1 tsp kosher salt. Stir & simmer for 5 minutes, until tomatoes begin to break down. Chop basil & mix into the sauce.
- Transfer sauce to a blender & purée. Pour back into the pan & allow to simmer for 15-20 minutes until thickened. Taste & add additional salt to taste. Use within 1 week or freeze.
- Bring a large pot of water to a boil. Add the whole cabbage to the boiling water and cook for 3 minutes. Transfer to a plate & allow to cool slightly before carefully removing the outer leaves, keeping them whole. Using a paring knife, cut out the thick rib in each cabbage leaf. You will need about 20 leaves.
- Combine beef, onion, garlic, oregano, red pepper, egg, quinoa, ½ cup marinara, salt, & pepper in a bowl. Use your hands to mix everything together. Set aside.
- Preheat the oven to 350° and pour ½ cup marinara sauce over the bottom of a baking dish. Roll a small portion of beef mixture into the shape & size of a golf ball. Position the cabbage leaf with the top end closest to you & the root end furthest away. Set beef ball at the top end of the cabbage leaf. Fold the top of the cabbage over the beef and roll away from you, folding the sides in like a burrito. Place seam-side down in the baking dish & repeat with remaining cabbage leaves & beef mixture.
- Pour 1 cup of marinara sauce over stuffed cabbage leaves & bake for 75-90 minutes, until the beef & quinoa have cooked through. Serve.