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 a softer texture and sweeter taste. All around, it is a 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.
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Vegetarian Stuffed Cabbage Rolls with Quinoa, Onions & Carrots (gluten & dairy free)
(3 votes, average: 4.67 out of 5)
Loading...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)
Instructions
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.
11 Comments
Rosa's Yummy Yums
January 6, 2014 at 8:32 amWholesome and delicious!
Happy Monday.
Cheers,
Rosa
Medeja
January 7, 2014 at 12:13 amI haven't tried vegetarian version of cabbage rolls, but I am sure I would love it too 🙂
La Table De Nana
January 7, 2014 at 2:35 amI 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
January 7, 2014 at 2:13 pmStuffed cabbage is the perfect comfort food when the weather is cold and I LOVE the idea of using quinoa!
Meli
January 7, 2014 at 6:33 pmI 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
January 8, 2014 at 2:23 amis 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!
melangery
January 8, 2014 at 2:58 amChana, 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
January 9, 2014 at 6:41 amFirst 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! 🙂
Ganiyat Olaitan
September 6, 2017 at 12:40 pmPlease what is quinoa. And is there replacement for it. l am a Nigerian and I haven't heard of it before. Thanks
melangery
September 9, 2017 at 2:32 amHello Ganiyat, quinoa is a grain. But if you don't have it where you live you can always use rice (white, brown or black). Thank you for visiting my blog!
Ganiyat Olaitan
September 9, 2017 at 6:33 amThanks for the reply I will try it out