These Cabbage Rolls with Quinoa and Chickpeas are a game-changer for anyone seeking a hearty, plant-based meal. Packed with flavor and nutrition, they are perfect for cozy family dinners or meal prep for the week. Best of all, they’re a delightful twist on a classic comfort food!
Cabbage is the star of the show, providing a sturdy yet tender wrap for our filling. Quinoa brings a nutty flavor and protein punch, absorbing the flavors beautifully. Chickpeas add a creamy texture and are packed with protein and fiber. Onion and garlic are aromatic staples that provide a savory base. Cumin and smoked paprika give warmth and depth, making every bite irresistible. Tomato sauce keeps everything moist and tangy, while a hint of lemon juice brightens up the filling. Parsley adds a fresh, vibrant finish.
Serve these cabbage rolls with a simple side salad of mixed greens and a light vinaigrette. For a heartier meal, pair them with roasted vegetables or a slice of crusty bread to soak up all the delicious sauce.
Start by preheating your oven to 350°F (175°C). While the oven warms, bring a large pot of water to a boil. Gently place the whole cabbage into the boiling water and let it cook for about five minutes. You want the leaves to be pliable but not mushy. Once done, carefully remove the cabbage and peel off the outer leaves, setting them aside for later.
Next, focus on the quinoa. In a saucepan, combine the rinsed quinoa and vegetable broth. Bring this to a boil, then reduce the heat to low, cover, and let it simmer for around 15 minutes. You’ll know it’s ready when the quinoa has absorbed all the liquid and is fluffy.
While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, letting them sauté until the onion turns translucent. Now, introduce the chickpeas to the skillet along with the ground cumin, smoked paprika, salt, and pepper. Stir everything together and allow it to cook for about five minutes until the chickpeas are warmed through and fragrant.
Combine the cooked quinoa with the chickpea mixture in the skillet. Stir in the lemon juice and taste to see if the seasoning needs any adjustment.
For assembly, take a cabbage leaf and place a generous spoonful of the filling onto the center. Tuck in the sides and roll it up tightly, like a burrito. Continue this process with the remaining leaves and filling.
Arrange the cabbage rolls snugly in a baking dish. Pour the tomato sauce evenly over the rolls, ensuring they’re all nicely coated. Cover the dish with foil and bake in the preheated oven for 30 minutes. Afterward, remove the foil and let it bake for an additional 10 minutes to slightly thicken the sauce and enhance the flavors.
Once done, garnish with fresh parsley and serve warm.
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