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Vegetarian Cabbage Rolls with Quinoa

URL: https://wendypolisi.com/quinoa-cabbage-rolls/

Ingredients

The filling

  • 1 head green cabbage or savoy cabbage
  • 1 medium onion, diced
  • 1 medium red bell pepper, chopped
  • 1 cup quinoa, rinsed
  • 1 teaspoon garlic, minced
  • 2 tablespoons tomato paste
  • 1½ cups vegetable broth
  • 2 teaspoons dried parsley or 2 tablespoons fresh
  • ½ teaspoon dried thyme or ½ tablespoon fresh thyme leaves
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 cup diced zucchini or carrots
  • ⅓ cup grated parmesan, rennet free
  • 1 large egg, beaten

The sauce

  • 2 cups marinara

Instructions

  1. Remove the core from the cabbage and boil it in salted water for 8 to 10 minutes.
  2. Drain the cabbage and place it in cold water, then peel 12 leaves for rolling.
  3. Preheat the oven to 375 degrees Fahrenheit.
  4. In a saucepan, heat oil and sauté the onion and pepper until tender.
  5. Add quinoa, garlic, and tomato paste to the saucepan and sauté for 2 minutes.
  6. Stir in vegetable broth, parsley, thyme, salt, and pepper, then simmer and cover for 30 to 35 minutes.
  7. Mix in zucchini and parmesan, then let sit off the heat for 5 minutes and stir in the egg.
  8. Divide the mixture among the cabbage leaves, roll them up, and place seam side down in a baking dish.
  9. Top with marinara sauce and bake for 30 to 35 minutes.
  10. Let sit for 10 minutes before serving warm.

Nutrition Facts (estimated)

Servings
4
Calories
333
Total fat
7g
Total carbohydrates
56g
Total protein
17g
Sodium
1540mg
Cholesterol
48mg

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