Savory Quinoa & Lentil Stuffed Cabbage Rolls

Discover a nutritious twist on a classic dish with our Savory Quinoa & Lentil Stuffed Cabbage Rolls. Packed with plant-based protein, this delicious and hearty meal is both vegan and gluten-free, perfect for a healthy dinner option.

Prep time: 20 minutes
Cook time: 1 hour
Serves: 6

Ingredients

1 large green cabbage

1 cup quinoa

1 cup lentils

2 tbsp olive oil

1 onion, finely chopped

3 cloves garlic, minced

1 tsp smoked paprika

1 tsp ground cumin

1/2 tsp black pepper

1/4 tsp salt

2 cups vegetable broth

1 can (15 oz) crushed tomatoes

1/4 cup fresh parsley, chopped

Juice of 1 lemon

Instructions

1. Preheat your oven to 375°F.

2. Cook quinoa and lentils together in a pot with 2 cups of water until tender, about 15 minutes.

3. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.

4. Stir in smoked paprika, ground cumin, black pepper, and salt.

5. Add cooked quinoa and lentils to the skillet, mixing well.

6. Trim the base of the cabbage and gently peel off leaves. Blanch leaves in boiling water for 2 minutes until pliable.

7. Place a generous spoonful of the quinoa-lentil mixture onto each cabbage leaf and roll tightly.

8. In a baking dish, pour vegetable broth and crushed tomatoes, creating a sauce base.

9. Arrange the stuffed cabbage rolls in the dish seam-side down, cover with foil.

10. Bake for 45 minutes.

11. Garnish with fresh parsley and lemon juice before serving.

Storage

Store in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat in a preheated oven at 350°F for 15-20 minutes or microwave until heated through.

Scan for cooking tips & leave a review!

itsonly.recipes/view/savory-quinoa-&-lentil-stuffed-cabbage-rolls

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.