Savory Mushroom Quinoa Stuffed Cabbage

Discover the delightful twist on classic stuffed cabbage with our savory mushroom quinoa variation. Packed with earthy mushrooms, protein-rich quinoa, and a hint of smoked paprika, this dish is perfect for those seeking a nutritious and flavorful meal.

Prep time: 20 minutes
Cook time: 35 minutes
Serves: 4

Ingredients

1 large green cabbage

1 cup quinoa

2 cups vegetable broth

1 tbsp olive oil

1 onion, chopped

2 cloves garlic, minced

8 oz mushrooms, chopped

1 tsp smoked paprika

1 tsp dried thyme

Salt and pepper to taste

1 can (15 oz) tomatoes, diced

1/2 cup shredded vegan cheese

Instructions

1. Preheat the oven to 375°F.

2. Cook quinoa in vegetable broth according to package instructions, set aside.

3. Heat olive oil in a pan, sauté onions and garlic until translucent.

4. Add mushrooms, cook until golden brown.

5. Stir in cooked quinoa, smoked paprika, thyme, salt, and pepper.

6. Carefully remove cabbage leaves, blanch in boiling water until pliable.

7. Lay a cabbage leaf flat, place a scoop of the quinoa mixture in the center, and roll tightly.

8. Pour diced tomatoes into a baking dish, place rolled cabbage on top.

9. Sprinkle with vegan cheese, cover, and bake for 30 minutes.

10. Serve hot and enjoy.

Storage

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

Reheating

Reheat in the oven at 350°F for 10-15 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.