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

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Ingredients

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