This savory mushroom quinoa stuffed cabbage is a wholesome, plant-based delight that combines earthy mushrooms with nutty quinoa, all wrapped in tender cabbage leaves. It’s a perfect cozy dish for when you need something hearty yet healthy on a cool evening.
Start by preheating your oven to 375°F (190°C) to get it all set for baking. While that's warming up, cook your quinoa in vegetable broth as per the package instructions. This will usually take about 15 minutes. Once cooked, set it aside to cool slightly. Meanwhile, heat a tablespoon of olive oil in a pan over medium heat. Add the chopped onion and minced garlic, sautéing them until they turn translucent and fragrant.
Next, toss in the mushrooms and let them cook down until golden brown and tender, stirring occasionally. This should take about 5-7 minutes. Now, stir in the cooked quinoa, along with smoked paprika, dried thyme, and season with salt and pepper to taste. Mix everything well and let the flavors meld together for a minute or two.
As your filling is coming together, carefully remove the leaves from the cabbage. You'll want the biggest, most intact leaves for easier rolling. Blanch these leaves in a pot of boiling water for about 2-3 minutes until they're pliable but not too soft. Drain them and pat them dry.
Lay a cabbage leaf flat on your work surface, scoop a generous amount of the quinoa mixture into the center, and fold the sides in like a burrito. Roll it up tightly and repeat until all your filling is used up. Pour the diced tomatoes into a baking dish to create a saucy base, then place your cabbage rolls on top.
Finally, sprinkle the rolls with vegan cheese, cover the dish with a lid or aluminum foil, and bake in the preheated oven for about 30 minutes. This will allow everything to heat through and the cheese to melt beautifully. Serve the rolls hot, straight from the oven.
This dish pairs beautifully with a side of garlic mashed potatoes or a fresh green salad. For a bit of extra zing, serve with a dollop of vegan sour cream or a sprinkle of fresh herbs like parsley or dill.
Green cabbage acts as a natural wrap, holding everything together while adding a mild, sweet flavor. Quinoa is the protein-packed base, cooked in vegetable broth to infuse it with flavor. Olive oil helps sauté the onion and garlic, which form the aromatic foundation of the filling. Mushrooms bring a savory depth, enhanced by smoked paprika and dried thyme. Salt and pepper bring everything into balance. Diced tomatoes create a saucy bed that keeps the rolls moist during baking, while vegan cheese melts on top for a creamy finish.
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