Mediterranean Stuffed Cabbage Rolls

Discover our Mediterranean Stuffed Cabbage Rolls, a healthy twist on a classic dish. These rolls are filled with a flavorful mixture of quinoa, chickpeas, and Mediterranean spices, perfect for those seeking a nutritious and delicious meal.

Prep time: 20 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

1 large cabbage head

1 cup quinoa

1 can (15 oz) chickpeas, drained and rinsed

1 cup diced tomatoes

1/2 cup feta cheese, crumbled

1/4 cup pine nuts

1 small onion, finely chopped

2 cloves garlic, minced

2 tbsp olive oil

1 tbsp lemon juice

1 tsp ground cumin

1/2 tsp paprika

Salt and pepper to taste

1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 350°F (175°C).

2. In a large pot of boiling water, blanch the cabbage leaves for 2-3 minutes until softened. Carefully remove and set aside to cool.

3. In a medium saucepan, cook quinoa according to package instructions, then transfer to a large mixing bowl.

4. Add chickpeas, diced tomatoes, feta cheese, pine nuts, onion, garlic, olive oil, lemon juice, cumin, paprika, salt, and pepper to the quinoa. Stir until well combined.

5. Place a cabbage leaf on a flat surface, add 2-3 tablespoons of the filling in the center, then roll the leaf around the filling and tuck in the sides.

6. Place the rolls seam-side down in a baking dish. Repeat with remaining leaves and filling.

7. Cover the dish with foil and bake for 25-30 minutes, or until heated through.

8. Garnish with fresh parsley before serving.

Storage

Store stuffed cabbage rolls in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.