Lamb stuffed cabbage rolls with Quinoa

This made 1 full pyrex and 1 small pyrex ... easily cut in half.  One variation I saw was using Kale leaves in place of cabbage.

2 cups quinoa prepared ( I cooked it first - but was not too concerned about it being fully cooked)
2 cups chicken broth
1.5 pounds meat ( I used 1 lb ground lamb and .5 lb ground turkey)
2/3 cup of raisins. I used mixture of golden and brown.
1 tablespoon cumin
2 tablespoons tomato paste
.5 tsp cinnamon
1 tsp allspice
.5  tsp salt
3 mint sprigs - remove leaves and chop.
.5 tsp of red pepper flakes ( perhaps black pepper instead).
1 tsp minced garlic
1 tsp of lemon juice
1 pint of grape tomatoes quartered.
tomato sauce ( I used one can of Muir Glen and I also had a frozen container of roma tomato sauce
from my garden last year ... that may be one reason this was extra sweet.  I would say for 1/2 the recipe
have a good sized jar of tomato sauce.
2 small cabbage rolls. ( I used one large and ran out of 'good' green rolling cabbage.)

Directions:

Prepare quinoa - I used chicken broth in place of water. Again - just to soften it up - not concerned about cooking fully.
Prep grape tomatoes by cutting into quarters.
Soften cabbage in boiling water.
Combine meat, quinoa, tomato paste, grape tomatoes, raisins, spices, mint, garlic and pepper flakes into a bowl and hand mix. quinoa will keep
it from being thicker like meatball or meatloaf but it should hold general ball shape. Large meatball scoop is what I shot for
but size of cabbage leaf might be a better guide.

Roll into soft cabbage leave and place in cooking dish. TOuch of olive oil and / or sauce in bottom is not a bad idea.
Once all wrapped ... I would do 350 degrees for at least 35 minutes covered. I cooked mine less earlier in day, let them
rest and then warmed up again.  I think setting this in fridge overnight before cooking would only enhance taste.

Enjoy.

Dan