If you're looking to spice up your meal routine with something both hearty and healthy, these Savory Quinoa & Lentil Stuffed Cabbage Rolls are your ticket. Bursting with flavor and texture, they offer a delightful twist on the classic stuffed cabbage, with a vegetarian filling that's as satisfying as it is nutritious.
Cabbage: The leaves act as a natural wrapper, turning soft and tender after baking, making them perfect for rolling.
Quinoa: Adds a nutty flavor and fluffy texture, also boosting the protein content.
Lentils: Earthy and meaty, they complement the quinoa well, making the filling hearty and satisfying.
Olive oil: Used for sautéing and adding richness to the filling.
Onion and garlic: These aromatics are the base of flavor, providing depth and savoriness.
Smoked paprika and ground cumin: These spices infuse the filling with warmth and a subtle smoky flavor.
Black pepper and salt: Essential for seasoning and enhancing all the other flavors.
Vegetable broth and crushed tomatoes: Create a rich, flavorful sauce for the rolls to bake in.
Fresh parsley: Adds a fresh, vibrant finish to the dish.
Lemon juice: Provides a zesty brightness that balances the rich flavors.
These rolls are perfect on their own, but for a full meal, consider serving them with a side of roasted root vegetables or a fresh green salad. A light yogurt sauce or tzatziki can also add an extra layer of flavor.
Start by preheating your oven to 375°F. While that's warming up, let's multitask a bit. Rinse your quinoa and lentils, then cook them together in a pot with 2 cups of water. They'll need about 15 minutes to get tender, but keep an eye on them so they don't overcook.
Meanwhile, heat your olive oil in a large skillet over medium heat. Toss in the onion and garlic, sautéing until they turn translucent. This should take about 5 minutes. Next, stir in your smoked paprika, ground cumin, black pepper, and salt. You'll know it's ready when your kitchen is filled with that irresistible aroma.
Combine the cooked quinoa and lentils with the sautéed onion and garlic mixture. Give everything a good stir to make sure the flavors are well mixed.
Now, the cabbage. Trim the base and carefully peel off the leaves. You'll want to blanch them in boiling water for 2 minutes to make them pliable. This step makes rolling them much easier and prevents cracking.
Time to roll! Place a generous spoonful of the quinoa-lentil mix onto each cabbage leaf and roll them tightly. Tuck in the sides as you go to keep everything secure.
For the sauce, pour your vegetable broth and crushed tomatoes into a baking dish, mixing them together. Arrange your cabbage rolls seam-side down in the dish. This helps them stay intact while they bake. Cover the dish with foil and pop it into the oven for 45 minutes.
Once done, garnish with a sprinkle of fresh parsley and a squeeze of lemon juice just before serving. It adds a nice burst of freshness that ties the whole dish together.
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