These Quinoa Cabbage Rolls are not my mother’s cabbage rolls.
I don’t remember Mom ever using savoy cabbage and I can guarantee she’d never heard of quinoa.
Mom got her cabbage roll recipe from a Hungarian neighbor and they didn’t include ground beef or pork. The cabbage rolls of our childhood were filled with rice, spices, and bacon (lots of bacon) and covered with tomato sauce. Not very healthy, but they tasted great.
I’ve made many variations of vegetarian cabbage rolls over the years and we like this one best. The roasted vegetables, quinoa, and crunchy pumpkin seeds make a delicious filling, and it’s definitely healthy. You can cook the quinoa in water or low sodium vegetable broth – your choice.
These Quinoa Cabbage Rolls are really good. Read all about them here and give them a try.
4.0 from 1 reviews
Quinoa Cabbage Rolls
Author: The Lovin’ Forkful
Serves: 8 servings
- 1 medium size savoy cabbage (about 1 ½ lbs)3 cups cooked quinoa (see how-to-cook in notes)
- 3 cups cooked quinoa (see how-to-cook in notes)1 onion, cut into large pieces
- 1 onion, cut into large pieces3 or 4 medium size cloves of garlic
- 3 or 4 medium-size cloves of garlic5 or 6 small cremini or button mushrooms
- 5 or 6 small creminis or button mushrooms1 sweet pepper, cut into large pieces
- 1 sweet pepper, cut into large pieces2 cups cauliflower or broccoli (or a mix of both)
- 2 cups cauliflower or broccoli (or a mix of both)1 tablespoon olive oil
- 1 tablespoon olive oil
- Pepper & salt to taste
- ¼ cup unsalted pumpkin seeds3 teaspoons
- 3 teaspoons herbs de Provence
- Pinch nutmeg1 tablespoon lemon juice
- 1 tablespoon lemon juice2 cups tomato sauce
- 2 cups tomato sauce
- Preheat the oven to 400 F.
- Bring a large pot of water to a boil. Gently separate as many leaves as possible from the cabbage. Boil the cabbage leaves, in batches, for about 5 minutes to soften. Drain, rinse and set aside on paper towels.
- Mix the vegetables together in a bowl and toss with the olive oil and salt and pepper. Line a large baking sheet with parchment paper and spread the vegetables on it. Roast for 10-15 minutes. Remove from the oven, let cool slightly and then chop.
- Lower the oven heat to 350 F.
- Stir the chopped vegetables into the cooked quinoa, along with the pumpkin seeds. Add the spices and lemon juice. Mix well, taste and add more spice or lemon juice.
- Trim any coarse spines on the outside of the cabbage leaves, being careful not to damage the leaf. This makes them easier to roll.
- Put about ¼ cup of the quinoa/vegetable filling at the bottom of a cabbage leaf. This depends on the size or your cabbage leaf, so adjust accordingly. Roll up the bottom of the leaf over the stuffing. Fold the 2 sides over the filling and then continue rolling up (like making a tortilla wrap).
- Lay the cabbage rolls snugly side-by-side, seam-side down, in a baking pan. Cover with the tomato sauce. Bake at 350 F for 30 minutes. Serve and enjoy.
Serving size: 2 rolls Calories: 318 Fat: 7.8 Carbohydrates: 51.9 g Sodium: 349.5 mg, Fiber: 8.8 g Protein: 12.5 g