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  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves, minced (2 tablespoons)
  • ½ onion, chopped (1/2 cup)
  • 8 oz. mushrooms, chopped fine (2 ½ cups)
  • 1 cup prepared quinoa
  • 1 teaspoon paprika
  • ¼ cup fresh parsley, chopped fine
  • Salt & Pepper, to taste
  • 1 head of cabbage


  1. In a large frying pan heat olive oil over medium heat. When oil is shimmering sautee garlic and onion for approximately 2 minutes, or until garlic is light golden brown and the onion is tender and translucent.
  2. Add finely chopped mushrooms to the frying pan and stir until the mushrooms release their juices and become slightly browned (approximately 3 minutes).
  3. Mix prepared quinoa into the mushrooms, and stir in paprika, and enough salt and pepper to please your taste. Fold in fresh parsley. Remove from heat.
  4. Preheat oven 350F. And prepare cabbage for rolling. Helpful tip: In order to make the cabbage more pliable fill a pot that’s large enough to hold the entire cabbage with water and a pinch or two of salt (it doesn’t have to be to the top, enough so the cabbage is comfortably submerged).  Bring to boil.  In the meantime: take a sharp paring-type knife and cut out the core of cabbage, and remove like a plug.   Once water is at a gentle bubbling  dunk the cabbage in for a few minutes (3-4).  Carefully remove and drain cabbage, the outer leaves should come off easily.
  5.  Taking one cabbage leaf at a time, trim any thick stalks/ribs with a paring knife.  Place a heaping spoonful of the quinoa-mushroom mixture onto the bottom of the cabbage leaf.  Roll over once, and then fold the cabbage leaf on the sides toward the meat pocket.  Roll up into one compact bundle.  Trim for appearance sake, if necessary.
  6. Place cabbage bundles seam-side down in a large baking pan.  After pan is packed and filled snugly  with cabbage bundles pour rich red sauce (recipe below) over the cabbage, sprinkle with red pepper flakes if you want a bit of a spicy kick . Cover and cook for 40-45 minutes. Until cabbage is wilted and semi-translucent. Makes 15 appetizer sized bundles. Recipe may be doubled.


Rich Red Sauce

  • 1 teaspoon extra virgin olive oil
  • ½ onion, chopped fine (1/2 cup)
  • 2 cups tomato sauce
  • ½ cup red wine
  • 1-2 tablespoons brown sugar
  • Salt & pepper, to taste
  • Pinch of red pepper flakes, optional


1. Pour olive oil in medium saucepan and saute chopped onion over medium heat, until translucent and tender about 2 minutes.  Add the tomato sauce, red wine, and brown sugar and give a good stir.  Cover, reduce heat and allow to simmer for 30 minutes.  Taste, and add salt and pepper.



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Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack