Spiced Cabbage Rolls with Quinoa and Lentils

Name: Spiced Cabbage Rolls with Quinoa and Lentils
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 large cabbage; 1 cup cooked quinoa; 1 cup cooked lentils; 1 cup diced tomatoes; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon ground coriander; Salt and pepper to taste; 1 cup vegetable broth; 1/2 cup tomato sauce; 1 tablespoon lemon juice; Fresh parsley, for garnish

🕒 Prep: 15 min

🔥 Cook: 40 min

🍽 Serves: 4

★★★★★

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If you’re looking for a satisfying meal that’s both wholesome and packed with flavor, these Spiced Cabbage Rolls with Quinoa and Lentils might just be your next go-to dish. This recipe combines hearty ingredients with a delightful blend of spices, making it perfect for a cozy dinner or a meal prep option that keeps well.

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Ingredients for Spiced Cabbage Rolls with Quinoa and Lentils

Cabbage serves as the perfect vessel for our filling, providing a subtle sweetness and a satisfying texture when cooked. Quinoa offers a nutty flavor and a boost of protein, while lentils add heartiness and fiber, making this dish filling and nutritious. Diced tomatoes bring a bit of acidity and moisture, and the onion and garlic lay down the flavor foundation. The spice trio of cumin, smoked paprika, and ground coriander infuse the rolls with warmth and depth. Vegetable broth and tomato sauce create a flavorful cooking liquid, while lemon juice brightens everything up. Finally, a sprinkle of fresh parsley adds a fresh, vibrant touch.

Tips & Tricks

To make rolling easier, trim any thick veins from the cabbage leaves after blanching.
Add a touch of cayenne pepper if you like a bit of heat in your rolls.
Prepare the filling a day in advance to enhance the flavors.

Serving Suggestions

These cabbage rolls are lovely with a dollop of Greek yogurt or a side of tangy cucumber salad. For a complete meal, serve alongside roasted root vegetables or a simple green salad dressed with lemon vinaigrette.

Frequently Asked Questions

Can I use a different grain instead of quinoa?: Absolutely! Brown rice or bulgur would work nicely here.
What if I don’t have smoked paprika?: Regular paprika will do, though you might miss that subtle smokiness.
How long do these keep?: Stored in an airtight container, these rolls will last about 4-5 days in the fridge.

Spiced Cabbage Rolls with Quinoa and Lentils Recipe Walkthrough

First, get your oven preheating at 350°F (175°C). While that's warming up, bring a large pot of water to a rolling boil. You’ll want to carefully peel off 12 large cabbage leaves, trying your best not to tear them. Blanch these leaves in the boiling water for just 2-3 minutes until they’re pliable but not falling apart. Once they're ready, lay them out on a towel to cool.

In a medium-sized pan, heat up your olive oil over medium heat. Toss in the finely chopped onion and minced garlic, letting them sauté until they turn translucent and aromatic. This should take about 5 minutes. Then, stir in your cumin, smoked paprika, and ground coriander. Let these spices cook for just a minute until they release their fragrance.

Next, add the cooked quinoa, lentils, and diced tomatoes to the pan. Give everything a good mix, ensuring the spices are evenly distributed. Season with salt and pepper to your liking. Now that your filling is ready, it’s time to get rolling!

Place a generous scoop of the quinoa and lentil mixture onto each cabbage leaf. Roll them up, tucking in the sides as you go to keep everything snug. Arrange these rolls seam side down in a baking dish.

In a bowl, combine the vegetable broth, tomato sauce, and lemon juice. Pour this mixture over the cabbage rolls in the dish. Cover with foil and bake for 35-40 minutes, allowing the flavors to meld and the cabbage to become tender.

Once done, remove from the oven and let them cool for a few minutes. Garnish with fresh parsley before serving, adding a burst of color and freshness.

Why You'll Love This Recipe

Combines plant-based protein with vibrant spices.
Perfect for meal prep; they hold up well in the fridge.
Hearty enough to satisfy even the biggest appetites.
Easy to adapt with your favorite ingredients.

Ingredients

1 large cabbage

1 cup cooked quinoa

1 cup cooked lentils

1 cup diced tomatoes

1 small onion, finely chopped

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon ground coriander

Salt and pepper to taste

1 cup vegetable broth

1/2 cup tomato sauce

1 tablespoon lemon juice

Fresh parsley, for garnish

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and bring a large pot of water to a boil.

2. Carefully peel off 12 large cabbage leaves and blanch them in boiling water for 2-3 minutes, then remove and set aside to cool.

3. In a pan, heat olive oil over medium heat and sauté onions and garlic until translucent.

4. Stir in cumin, smoked paprika, and ground coriander, cooking until fragrant.

5. Add cooked quinoa, lentils, diced tomatoes, salt, and pepper, mixing thoroughly.

6. Place a generous scoop of the mixture onto each cabbage leaf and roll them up, tucking in the sides as you go.

7. Arrange the rolls in a baking dish, seam side down.

8. Mix vegetable broth, tomato sauce, and lemon juice, then pour over the cabbage rolls.