Savory Quinoa Stuffed Cabbage Rolls

🕒 Prep: 20 min
🔥 Cook: 1 hour
🍽 Serves: 6
★★★★★
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Looking for a hearty, plant-based dish that’s both comforting and packed with flavor? These Savory Quinoa Stuffed Cabbage Rolls are a perfect choice. Ideal for a cozy dinner or a make-ahead meal, they combine wholesome ingredients with a touch of smoked paprika for a delightful culinary experience.

Ingredients for Savory Quinoa Stuffed Cabbage Rolls

The star of this recipe is the humble cabbage, which serves as a nutritious and sturdy vessel for our stuffing. Quinoa provides a protein-rich base, cooked to fluffy perfection in vegetable broth for extra flavor. A medley of onion, garlic, and mushrooms adds depth and umami, while the carrot contributes a subtle sweetness. Smoked paprika and dried thyme bring warmth and earthiness, and the crushed tomatoes tie everything together with a tangy finish.

Tips & Tricks

  • If the cabbage leaves are tearing, try using two leaves per roll for extra support.
  • You can prep the filling a day in advance to save time.
  • For a bit of a kick, add a pinch of red pepper flakes to the filling.

Serving Suggestions

These rolls pair wonderfully with a light, crisp salad and a slice of crusty bread. For an extra touch, drizzle with a balsamic reduction or serve alongside a tangy yogurt sauce to balance the richness.

Frequently Asked Questions

Can I use a different grain instead of quinoa?
Yes, feel free to substitute quinoa with rice or bulgur wheat for a different texture.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 4 days, or freeze for up to a month.
Is there a way to make this recipe gluten-free?
It already is! Just ensure your broth and spices are certified gluten-free.

Savory Quinoa Stuffed Cabbage Rolls Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). We’ll begin with the quinoa: combine 1 cup of it with 2 cups of vegetable broth in a medium saucepan. Bring this to a boil, then lower the heat, cover, and let it simmer for about 15-20 minutes until it’s cooked through and fluffy.

While the quinoa is cooking, fill a large pot with water and bring it to a boil. Carefully peel off the cabbage leaves, then blanch them in the boiling water for about 2-3 minutes until they’re just soft enough to roll. Set them aside to cool a bit.

Next, in a skillet over medium heat, warm up 1 tablespoon of olive oil. Toss in the diced onion, minced garlic, and chopped mushrooms. Sauté these for around 5 minutes until the onions are translucent and fragrant. Add the grated carrot, smoked paprika, thyme, salt, and pepper, cooking everything together for another couple of minutes.

In a large mixing bowl, bring together the cooked quinoa, the sautéed veggies, and half of the crushed tomatoes. Give it all a good mix. Now, place a generous scoop of this lovely mixture onto each cabbage leaf. Fold the sides over and roll them up snugly.

Arrange the rolls seam side down in a baking dish. Pour the remaining crushed tomatoes over them, cover the dish with foil, and pop it in the oven for 45 minutes. After that, remove the foil and let them bake for another 15 minutes to get a slight browning on top. Allow the rolls to cool a bit before serving.

Why You'll Love This Recipe

  • Hearty and satisfying without being heavy.
  • Perfectly suited for plant-based diets.
  • Infused with warm, smoky flavors.
  • Great for meal prep and leftovers.
  • Simple ingredients, big impact.

Ingredients

1 large head of cabbage
1 cup quinoa
2 cups vegetable broth
1 medium onion, diced
2 cloves garlic, minced
1 large carrot, grated
1/2 cup mushrooms, chopped
1 can (14 oz) crushed tomatoes
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp dried thyme
Salt and pepper to taste

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is cooked.
3. Meanwhile, bring a large pot of water to a boil. Gently remove cabbage leaves and blanch them in boiling water for 2-3 minutes until softened. Set aside to cool.
4. In a skillet, heat olive oil over medium heat. Add diced onion, garlic, and mushrooms, and sauté until softened, about 5 minutes.
5. Add the grated carrot, smoked paprika, dried thyme, salt, and pepper to the skillet and cook for another 2 minutes.
6. In a large bowl, combine cooked quinoa, sautéed vegetables, and half of the crushed tomatoes. Mix well.
7. Spoon a generous amount of the mixture onto each cabbage leaf, fold the sides, and roll tightly.
8. Place the rolls seam side down in a baking dish. Pour the remaining crushed tomatoes over the rolls.
9. Cover the dish with foil and bake for 45 minutes.
10. Remove foil and bake for an additional 15 minutes to allow the tops to brown slightly.
11. Let cool for a few minutes before serving.

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