Quinoa Cabbage Rolls


For the rolls:
12 cabbage leaves
1 lb ground chicken
¾ cup cooked quinoa
1 cup finely chopped red onion
1 egg
½ cup skim or 1% milk
1 tsp black pepper
2 tbsp cornstarch

For the sauce:
2 cups diced tomatoes
1 cup good-quality low-sodium tomato sauce
1 tbsp basil
2 tbsp vinegar
½ cup chicken broth

Preheat oven to 400 degrees F. Boil at least 8 cups of water in a large pot. Boil or steam cabbage leaves for 3 minutes. In a large bowl, combine chicken, quinoa, onion, egg, milk and pepper. Mix well and divide into 12 equal portions. Place each portion in a cabbage leaf. Roll up and secure with a toothpick. Place cabbage rolls side by side in a baking dish at least two inches deep, and pour sauce over the top. Cover and bake for 40 minutes. When cooked, remove cabbage rolls from baking dish. Transfer juices to saucepan. Mix cornstarch with ¼ cup cold water and stir into juices. Bring to boil, then reduce heat. Simmer until sauce thickens. Pour over cabbage rolls when serving.

Makes 6 servings