Savory Cabbage and Quinoa Rolls

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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Looking for a dish that's hearty and healthy? These Savory Cabbage and Quinoa Rolls are perfect for a cozy weeknight dinner. They're packed with flavor and just the right amount of warmth to make you feel at home.

Ingredients for Savory Cabbage and Quinoa Rolls

The star here is the cabbage, which serves as the perfect vessel for our filling. Its mild flavor won't overpower the other ingredients. The quinoa adds a nutty taste and a satisfying bite, making it a brilliant protein source. Olive oil is used to sauté and bring out the sweetness of the onion and depth of the garlic. Diced tomatoes provide a juicy, tangy base, while shredded carrots and bell peppers add color and crunch. Oregano and smoked paprika contribute a Mediterranean flair, perfectly complementing the fresh parsley and zesty lemon juice that brighten the dish. Don't forget to season with salt and pepper to taste.

Tips & Tricks

  • If the cabbage leaves are hard to remove, cut around the core first and peel carefully.
  • Add a splash of vegetable broth to the baking dish for extra moisture.
  • Double the recipe and freeze half for a quick meal later on.

Serving Suggestions

These rolls pair beautifully with a simple green salad dressed with olive oil and lemon. A side of roasted potatoes or a warm piece of crusty bread complements the dish well. For a bit of indulgence, serve with a dollop of sour cream or a sprinkle of feta cheese on top.

Frequently Asked Questions

Can I use a different grain instead of quinoa?
Absolutely, feel free to substitute with brown rice or bulgur.
How do I store leftovers?
Store them in an airtight container in the refrigerator for up to 3 days.
Can I make this dish vegan?
It already is! Just ensure any additional toppings, like cheese, are vegan-friendly if desired.

Savory Cabbage and Quinoa Rolls Recipe Walkthrough

First, preheat your oven to 350°F (175°C) so it's ready when you are. Then, tackle the cabbage by carefully removing the leaves. A little patience here goes a long way. Boil them for 2-3 minutes to soften them up, and then set them aside to cool.

In a skillet, heat some olive oil over medium heat. Add the onion and garlic, sautéing until they turn translucent. This should take about 5 minutes. Toss in the diced tomatoes, shredded carrots, and bell peppers. Let them mingle and cook for another 5 minutes, allowing the flavors to meld together. Stir in the cooked quinoa, oregano, smoked paprika, salt, and pepper. Let it all cook together for an additional 2 minutes before removing from heat. Mix in the fresh parsley and lemon juice, ensuring the filling is well-combined.

Now, lay a cabbage leaf flat and place a generous amount of the quinoa mixture onto it. Roll it tightly, tucking in the sides to secure the filling. This part can feel like wrapping a little present. Arrange the rolls seam-side down in a baking dish, cover with foil, and bake for 30 minutes. Once done, let them cool slightly before serving.

Why You'll Love This Recipe

  • Plant-based and packed with nutrients.
  • Beautifully combines textures and flavors.
  • Great make-ahead meal for busy weeks.
  • An excellent way to use up extra vegetables.

Ingredients

1 large head of cabbage
1 cup cooked quinoa
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup diced tomatoes, drained
1 cup shredded carrots
1/2 cup chopped bell peppers
1 teaspoon dried oregano
1 teaspoon smoked paprika
Salt and pepper to taste
1/4 cup chopped fresh parsley
1 tablespoon lemon juice

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C).
2. Carefully remove the cabbage leaves, boil them for 2-3 minutes to soften, and set aside.
3. In a skillet, heat olive oil over medium heat. Sauté onions and garlic until translucent.
4. Add diced tomatoes, shredded carrots, and bell peppers. Cook for another 5 minutes.
5. Stir in cooked quinoa, oregano, smoked paprika, salt, and pepper. Cook for an additional 2 minutes.
6. Remove from heat and mix in fresh parsley and lemon juice, ensuring the filling is well combined.
7. Place a generous amount of the quinoa mixture onto each cabbage leaf, rolling tightly and tucking in the sides to secure the filling.
8. Arrange the rolls seam-side down in a baking dish, cover with foil, and bake for 30 minutes.
9. Allow to cool slightly before serving.

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