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Stuffed cabbage rolls are a delightful comfort food that has transcended cultural boundaries, captivating palates across the globe. Often associated with family gatherings and nourishing meals, these rolls are traditionally filled with a mixture of rice, meat, and spices. However, as culinary trends shift toward healthier and more inclusive diets, the classic stuffed cabbage roll has evolved to feature wholesome ingredients like quinoa, making it a perfect option for health-conscious eaters, vegetarians, and even vegans. This savory dish not only satisfies hunger but also offers a nutritional punch, showcasing the versatility of cabbage as a vessel for flavors and textures.

Cabbage Rolls

Discover the joy of cooking with these Savory Stuffed Cabbage Rolls filled with Quinoa and spices! Not only are they a delicious comfort food, but they’re also packed with nutrients, making them perfect for health-conscious eaters. Whether you're looking for a hearty weeknight dinner or an impressive dish for a special occasion, these rolls will impress everyone. Click through to explore the recipe and make this wholesome delight today!
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Ingredients
  

1 large head of green cabbage

1 cup quinoa, rinsed

2 cups vegetable broth

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium carrots, grated

1 bell pepper (any color), diced

1 can (14 oz) diced tomatoes (with juice)

2 tablespoons olive oil

1 tablespoon smoked paprika

1 teaspoon cumin

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by cooking the quinoa: In a saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.

    While the quinoa cooks, prepare the cabbage: Carefully remove the core from the cabbage head and gently peel off the outer leaves. Blanch the leaves in a large pot of boiling salted water for about 2-3 minutes until just tender. Transfer to ice-cold water to stop the cooking and drain well.

      In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until translucent. Stir in the minced garlic, grated carrots, and diced bell pepper, cooking for an additional 3-4 minutes.

        Add the cooked quinoa, diced tomatoes (with their juice), smoked paprika, cumin, salt, and pepper to the skillet. Mix well and let it simmer for about 5 minutes, allowing the flavors to meld together.

          Preheat your oven to 375°F (190°C).

            Lay a cabbage leaf on a flat surface. Place about 2-3 tablespoons of the quinoa mixture at the base of the leaf. Fold in the sides and roll it up tightly, similar to a burrito. Repeat this for remaining leaves and filling.

              In a large baking dish, arrange the cabbage rolls seam side down. Pour any remaining diced tomato mixture over the rolls and cover the dish with aluminum foil.

                Bake in the preheated oven for 30-35 minutes until heated through. Remove the foil for the last 5 minutes to lightly brown the tops.

                  Remove from oven and let cool slightly before serving.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6

                      - Presentation Tips: Arrange the cabbage rolls on a large serving platter, drizzled with some of the reserved tomato juices, and sprinkle with fresh parsley for a pop of color. Serve with a side of crusty bread or a refreshing salad.