Russian Monday: Vegetarian Stuffed Cabbage Rolls with Quinoa, Onions & Carrots (gluten & dairy free)



My recipe of Stuffed Cabbage Rolls became very popular, and now I would like to present you a liter version of the same. It is vegetarian, gluten free and, if you omit sour cream, it would be dairy free also. New Year always starts with new resolutions and eating healthy is often one of them. So why not to make healthy food to taste great as well? Stuffed cabbage rolls can be your main dish or side to roasted chicken or beef. Also this time I have used a different type of cabbage with softer texture and sweeter taste. All around, it is simple dish with many beautiful flavors.

Cabbage is a vegetable which is often overlooked. The Vegetarian Stuffed Cabbage Rolls with Quinoa, Onions & Carrots are richly flavored with tomatoes, white wine and herbs.

For more Russian recipes, visit Russian Cuisine page.



Ingredients:

  • 1 large curly cabbage
  • 1 onion, finely chopped
  • 2 medium carrots, peeled and shredded
  • 1 Tbsp. vegetable oil
  • 2 cups cooked quinoa
  • 2 tsp fresh herbs (parsley or dill), finely chopped
  • Salt and freshly ground pepper
  • 1/4 tsp paprika
  • 1 cup crushed tomatoes
  • 1/2 cup of white wine
  • 1/2 water
  • sour cream to serve (optional)

Directions:

Preheat the oven to 350F.


Separate the leaves carefully form the cabbage and choose about 12 large ones. Cut of the hard stalks at the bottom. Bring a large pan of water to the boil, throw in the leaves and blanch for few minutes. Remove and refresh under cold water.

Spread the leaves out on tea-towels (dishcloths) or pepper towels to dry.

In a frying pan, sauté the onion and carrots in the oil until almost done but still a little crunchy. In a large bowl mix together the cooked quinoa, herbs, spices, cooked onion and carrots. Combine well. Spoon the mixture evenly into each cabbage leaf. Roll up, tucking in the sides. You may secure each with toothpicks.

Transfer the cabbage rolls to a baking dish. Mix together the crushed tomatoes, wine and water; pour over the cabbage rolls and bake in preheated oven for 30 minutes.


8 comments:

Rosa's Yummy Yums said...
January 6, 2014 at 3:32 AM  

Wholesome and delicious!

Happy Monday.

Cheers,

Rosa

Medeja said...
January 6, 2014 at 7:13 PM  

I haven't tried vegetarian version of cabbage rolls, but I am sure I would love it too :)

La Table De Nana said...
January 6, 2014 at 9:35 PM  

I love cabbage rolls and made a new Asian version in Dec..it was pretty..but tasteless..would love to try yours..isn't cabbage so photogenic?
So good for us also.

Lily R said...
January 7, 2014 at 9:13 AM  

Stuffed cabbage is the perfect comfort food when the weather is cold and I LOVE the idea of using quinoa!

Meli said...
January 7, 2014 at 1:33 PM  

I love quinoa on the one hand and stuffed cabbage - on the other, so I will try this recipe. And your cabbage looks really pretty!

Chana said...
January 7, 2014 at 9:23 PM  

is the quinoa measured before or after cooking it? And if it's measured after, how much uncooked quinoa makes 2 cups cooked?
thanks so much!

Yelena Strokin said...
January 7, 2014 at 9:58 PM  

Chana, I used 3/4 cup uncooked quinoa. But if you like to cook more it's ok also, you can always use extra for any side dish later-)

Nami | Just One Cookbook said...
January 9, 2014 at 1:41 AM  

First time seeing quinoas in the stuffed cabbage rolls! What a creative and delicious idea, Yelena!!!

So sorry I couldn't meet you in NYC this time. I really wish to see you in person one day - hopefully sooner than we think! :)

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