Best Quinoa Cabbage Rolls Recipes

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BEEF & QUINOA-STUFFED CABBAGE ROLLS RECIPE



Beef & Quinoa-Stuffed Cabbage Rolls Recipe image

Spend only 15 minutes preparing these cabbage rolls. Our Beef & Quinoa-Stuffed Cabbage Rolls are hearty and flavored with onion, parsley & paprika.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 8 servings

Number Of Ingredients 11

8 large cabbage leaves
2 Tbsp. water
3/4 lb. extra-lean ground beef
1 small onion, chopped
1 egg
1 cup cooked quinoa
1/4 cup chopped fresh parsley, divided
2 tsp. smoked paprika
1 can (14-1/2 oz.) reduced sodium chicken broth
2 Tbsp. canned tomato paste
1/2 cup light sour cream

Steps:

  • Place cabbage in large microwaveable bowl. Add water; cover with waxed paper. Microwave on HIGH 4 to 5 min. or until cabbage is softened, but not fully cooked.
  • Meanwhile, brown meat with onions in large skillet; drain. Transfer to medium bowl. Add egg, quinoa, half the parsley and paprika; mix lightly.
  • Spoon 1/3 cup meat mixture down center of each cabbage leaf; fold sides and ends of leaf over filling to completely enclose filling. Place, seam sides down, in skillet. Add broth; bring to boil. Cover; simmer on medium-low heat 30 min. or until liquid is reduced to about 1/2 cup.
  • Transfer cabbage rolls to platter, reserving liquid in skillet. Cover cabbage rolls to keep warm. Whisk tomato paste into reserved liquid; bring to boil. Simmer 1 min. or until slightly thickened, stirring frequently.
  • Drizzle cabbage rolls with sauce; sprinkle with remaining parsley. Serve topped with sour cream.

Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g

HEALTHY VEGETARIAN QUINOA CABBAGE ROLLS



Healthy Vegetarian Quinoa Cabbage Rolls image

These take a bit of work but I think it's worth the effort. I love to eat these tasty little morsels warm, with a dollop of sour cream.

Provided by Jo Zimny

Categories     Casseroles

Time 1h35m

Number Of Ingredients 10

1 head green cabbage
2 c cooked quinoa (you can do this the day before)
1 medium vadalia onion
1-5 oz. pkg baby kale
1 tsp dried oregano
1/2 c spaghetti sauce (i used garlic and herb)
2 Tbsp whole coconut milk (i used canned organic)
1 Tbsp tomato paste
1 Tbsp dried parsley
salt & pepper to taste

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!

CABBAGE ROLLS WITH QUINOA



Cabbage Rolls with Quinoa image

Cabbage is nutritious, low in calories, and can be super filling! If you want to lose weight, cabbage should be on your menu! I recently bought the rainbow quinoa from Target® and decided this would be a perfect recipe to utilize this very popular superfood.

Provided by Anonymous

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 1h35m

Yield 8

Number Of Ingredients 18

1 large head cabbage
2 cups water
1 cup quinoa
2 tablespoons olive oil, divided, or as needed
1 large onion, chopped
1 carrot, sliced
½ pound ground beef
½ pound ground pork
1 cup pasta sauce, divided
2 eggs
2 tablespoons finely chopped dill
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
1 cup low-sodium chicken broth
2 cloves garlic, minced
2 tablespoons sauerkraut, drained
2 tablespoons chopped fresh dill

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.

Nutrition Facts : Calories 323.7 calories, Carbohydrate 31.7 g, Cholesterol 83.6 mg, Fat 14.5 g, Fiber 7.1 g, Protein 18 g, SaturatedFat 4.2 g, Sodium 244 mg, Sugar 9.7 g

QUINOA CABBAGE ROLLS



Quinoa Cabbage Rolls image

I made this up last night; I had a beautiful red cabbage from the farm stand, and a box of quinoa I was dying to use. Great protein, fiber, vitamins, etc, and very little fat. Enjoy!

Provided by Sudie

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 -8 leaves red cabbage or 6 -8 leaves green cabbage, about
1 cup quinoa
2 cups water
1 packet poultry seasoning or 1 chicken bouillon cube
2 tablespoons olive oil
1/2 onion, finely diced
1 carrot, shredded
1 (8 ounce) can mushroom pieces
1 jar beef gravy
1 ripe tomatoes, diced

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.

Nutrition Facts : Calories 297.9, Fat 11.3, SaturatedFat 2.1, Cholesterol 2.2, Sodium 443.4, Carbohydrate 41.2, Fiber 5.1, Sugar 4.5, Protein 11.1

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