Bring a taste of the Mediterranean to your table with these hearty and flavorful stuffed cabbage rolls. This dish combines vibrant ingredients and spices, making it perfect for a cozy family dinner or a healthy meal prep option.
Cabbage: The sturdy leaves of cabbage make the perfect vessel for our filling, offering a subtle sweetness after being blanched.
Quinoa: This protein-packed grain adds texture and a nutty flavor, making the rolls more filling and nutritious.
Chickpeas: These little powerhouses provide heartiness and a creamy texture when blended with the other ingredients.
Diced tomatoes: They bring moisture and a touch of acidity to balance out the richness of the other components.
Feta cheese: The feta adds a tangy, creamy element that pairs perfectly with the spices.
Pine nuts: Toasty and buttery, they add a delightful crunch.
Onion and garlic: These staples add a base of savory depth and aroma.
Olive oil: Helps bring everything together with its rich, fruity flavor.
Lemon juice: Brightens the dish with a hint of citrus.
Cumin and paprika: These spices bring warmth and a touch of smokiness, enhancing the overall Mediterranean vibe.
Parsley: Fresh and vibrant, parsley adds a pop of color and a burst of freshness.
These rolls pair wonderfully with a side of tzatziki or a simple Greek salad. A slice of crusty bread would also be perfect to mop up any juices. For a heartier meal, serve alongside grilled chicken or lamb.
Start by preheating your oven to 350°F (175°C). While that’s warming up, get a large pot of water boiling. Blanch the cabbage leaves by dipping them in the boiling water for 2-3 minutes. This softens them up, making them pliable for rolling. Once they're ready, carefully remove them and set them aside to cool.
Now, let’s get the quinoa going. Cook it according to the package instructions. Once it's fluffy and ready, transfer it to a big mixing bowl. Add the drained chickpeas, diced tomatoes, crumbled feta cheese, pine nuts, chopped onion, and minced garlic. Drizzle the olive oil and lemon juice over the mix, then sprinkle with cumin, paprika, salt, and pepper. Stir it all together until everything is evenly combined.
Lay a cabbage leaf flat on your work surface. Spoon 2-3 tablespoons of filling into the center. Roll the leaf around the filling, tucking in the sides as you go. Think of it like wrapping a burrito. Once rolled, place it seam-side down in a baking dish. Keep going with the remaining leaves and filling until you’ve used them all up.
Cover the baking dish with foil, pop it in the oven, and let it bake for 25-30 minutes. You’re looking for everything to be heated through nicely. When it’s done, sprinkle with the fresh parsley before serving to add a dash of color and flavor.
Share