Healthy Vegetarian Quinoa Cabbage Rolls Food

CABBAGE ROLLS WITH QUINOA

Steps:

• Bring a large pot of lightly salted water to a boil. Place cabbage on a flat work surface. Cut a circle around the stem and remove the core. Place cabbage in the boiling water. Cover and cook until tender, 8 to 10 minutes. Remove cabbage leaves with tongs as they cook; pat dry with paper towels.
• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add onion and carrot; saute until softened, about 5 minutes. Let cool.
• Transfer most of the onion-carrot mixture to a bowl, reserving a small portion of the mixture for the sauce. Add the remaining olive oil, quinoa, beef, pork, 1 tablespoon pasta sauce, eggs, 2 tablespoons dill, garlic powder, onion powder, paprika, salt, and pepper. Mix until filling is well combined.
• Cut out the thick part of the rib from the bottom of each cooked leaf so it will be easier to roll. Spoon a portion of the filling onto a leaf. Fold the stem up over the filling and fold the sides toward the middle. Roll filling up the rest of the leaf. Repeat until the filling is used. Finely shred the remaining cabbage.
• Combine remaining pasta sauce with chicken broth, garlic, sauerkraut, and 2 tablespoons dill in a bowl. Spread a few tablespoons of the sauce over the bottom of a baking pan. Add the shredded cabbage. Place cabbage rolls seam-side down in a single layer on top. Pour remaining sauce over the rolls. Cover with aluminum foil.
• Bake in the preheated oven until cabbage rolls are tender, 60 to 90 minutes.

VEGETARIAN POLISH CABBAGE ROLLS

Steps:

• Core cabbage, place in pot and cover with water. Bring to a boil. Lower heat to medium and cover with a lid. Cook until slightly softened. Remove cabbage and place in a dish to cool.
• Meanwhile, in a large pot, saute onions and garlic in the olive oil until transparent. Add crumbles, rice, spices, egg, and vegetable broth. Mix well.
• When cabbage is warm to the touch, peel leaves and place on cutting board. You should have six very large leaves.
• Preheat oven to 375°F.
• Divide filling mixture into six equal parts.
• Fill cabbage leaves and roll. Place filled rolls with folded end down into baking dish.
• Combine soup and tomatoes along with tomato juice from can in separate bowl. Add half of soup can worth of water to sauce. Mix well.
• Ladle over rolls. Cover rolls in aluminum foil and bake for 45 minutes or until cabbage is easily poked with a fork.

QUINOA-STUFFED CABBAGE ROLLS

Steps:

• 1. Bring a large pot of water to a boil. Submerge whole cabbage in water, cover and cook 3 to 4 minutes. Drain water and carefully peel off 8 of the outer leaves. 2. In a sauté pan on medium, heat oil. Add onion, carrot and celery and cook for 5 minutes. Add mushrooms and caraway seeds and cook for 3 minutes more, stirring constantly. Remove from heat and transfer mixture to a food processor. Add miso, flaxseeds and pepper. Pulse to finely chop mixture while retaining plenty of texture. Add walnuts and pulse a few more times to incorporate. Transfer to a large bowl, add quinoa, cheese (if using) and chives and mix thoroughly. 3. To assemble, lay a cabbage leaf on a flat surface. Place a packed 1/2 cup of quinoa mixture on the leaf near the stem end, pressing the mixture into a compact oval, about half the length of the leaf. Fold the top of the leaf down toward the stem, then fold the 2 sides over the filling and roll up. Repeat with remaining cabbage leaves. 4. Into a large sauté pan or shallow pot, pour half of marinara, spreading out sauce to coat the entire bottom surface. Carefully place cabbage rolls, folded side down, in pan. Drizzle tops of rolls with remaining half of marinara. Cover and cook on medium-low for 10 minutes to heat through. To serve, use a spatula to transfer rolls to a plate, spooning a little sauce with them. Sprinkle with additional chives. If storing, transfer rolls and sauce to a sealed container and refrigerate for up to 4 days, reheating as needed. Tip: While this recipe uses only the outside leaves of the cabbage, you can enjoy the remainder of the vegetable chopped and briefly sautéed as a vitamin-packed side to any dish.

HEALTHY VEGETARIAN QUINOA CABBAGE ROLLS

Steps:

• 1. Fill a large pot with water. Core the cabbage as deeply as possible. Bring the water to a boil and add the cabbage then simmer for several minutes to loosen the outer leaves of the cabbage.
• 2. Lightly oil a 13x9" casserole dish and set aside. Now prepare your sauce.
• 3. Saute the onion in some butter or oil until transparent. Add the 5 oz. of kale. It will break down to nearly nothing, but the flavor will be there.
• 4. Add the oregano and spaghetti sauce. Let this simmer for a 2-3 minutes. Remove from the heat and add the cooked quinoa, tomato paste, coconut milk, parsley, salt and pepper. Simmer a few more moments. Taste. Always taste to adjust seasonings.
• 5. Now check the cabbage, if the outer leaves are soft take the cabbage out of the pot and removed the bad leaves and recycle them. Remove what leaves you can from the cabbage. If the leaves under the ones you removed are stiff put the cabbage back into the water. Let the cabbage simmer for a little while longer. Remove the rib from the center of the cabbage leaf being careful not to cut right through. It takes a little practice but once you get the hang of it it's easy.
• 6. Scoop out a healthy tablespoon of the filling on to one of the cabbage leaves. You will note that the cabbage leaves tend to fold in on themselves. Put the filling into the leaf just above where you took out the rib. Fold the end away from you over the filling, then fold the sides together, then roll it up and set seam side down into your baking dish.
• 7. I got 18 rolls out of this recipe. Spread some more spaghetti sauce over the rolls (see photo) and add a little more salt and pepper on top.
• 8. Bake in a 350'F oven for about 30 minutes. I used my convection toaster oven so it took about 35 minutes. In any case make sure the rolls are heated through and the sauce is bubbly.
• 9. Serve warm with some sour cream if you like.
• 10. Enjoy!

QUINOA CABBAGE ROLLS

Steps:

• Poach large outer leaves of cabbage in boiling water for 2-3 minutes to soften.
• Meanwhile, cook quinoa in water to which you have added chicken seasoning.
• Set quinoa aside to cool.
• Saute onion, carrot and mushroom in the olive oil until the onion is translucent.
• Mix veggie mixture into quinoa.
• Roll about a quarter cup of the quinoa mixture in each cabbage leaf, by placing mixture at the bottom of the leaf; turn over once, fold sides over, continuing rolling to the end.
• The amount of mixture you use will depend on the size of the cabbage leaves.
• Place rolled leaves into a large sauce pan, place gravy and tomato on top.
• Bring to a boil.
• Turn temperature down to a simmer, cover and cook for 20 minutes.

LOW CARB CABBAGE ROLLS

Steps:

• At the root of the cabbage cut deep with a knife around in square form. After cutting well, pull the root out with a fork.
• Place the cabbage head in boiling water for 20 minutes or so, until it becomes tender and leaves start to slightly fall off.
• Don't over boil since leaves will become too soft to roll. Drain cabbage and begin to separate leaf by leaf. With a knife cut horizontally the tip of each leaf that is hard to smooth out surface and the leaf becomes foldable.
• Mix all ingredients under "cabbage stuffing". You can add more salt to taste. I usually taste the mix (I don't swallow it) then fix salt to your liking.
• Put about 2 tablespoons of the meat and quinoa mix in one whole leaf or half the leaf, fold in from the right then the left of leaf and begin to roll. Line up the rolled cabbage in a pressure cooker or a large pot.
• Mix all ingredients under "broth", then pour over rolled cabbage in pressure cooker pot. Set pressure cooker to 18 minutes.
• Once done, you can taste it, adjust any flavors in the broth if needed. Note: Once the pressure is released, leave the stuffed cabbage in for about an hour or so, it really allow the flavors to soak in.
• Drain most of the water out by placing a plate over the cabbage inside the pot. Enjoy with black pepper and a squeeze of lemon.