Wild Rice & Quinoa Lazy Cabbage Rolls

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 whole Medium Sized Onion, Diced
• 2 Tablespoons Butter
• 3 cups Chopped Or Shredded Cabbage (3 Cups Is About 1/2 Head)
• 1 cup Canned Crushed Tomatoes
• 1-½ Tablespoon Dill Weed, Finely Chopped
• 1 teaspoon Sea Salt (or To Taste)
• ½ teaspoons Black Pepper, Or To Taste
• 2 cups Water
• 1-¼ cup Uncooked Wild Rice, Brown, Rice, And Quinoa Blend

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the butter in a large heavy pot or Dutch oven over medium heat. Add the diced onion and cook about 5 minutes, stirring, until soft and translucent.

2. Add the chopped cabbage and cook about 5 minutes, stirring often, until it begins to wilt.

3. Stir in the wild rice, brown rice and quinoa blend so it is coated with the butter and vegetables, and toast for about 2 minutes.

4. Add the water, sea salt, black pepper and chopped dill weed. Stir well and bring to a boil.

5. Stir in the crushed tomatoes. Reduce the heat to low, cover and simmer about 35 minutes, stirring once or twice. Add a splash of water if the pot looks dry.

6. Check that the rice blend is tender and the liquid is absorbed. If it is still wet, cook uncovered for 3 to 5 minutes.

7. Taste and adjust the salt and pepper. Remove from the heat, cover and rest for 5 minutes, then fluff with a fork and serve warm.