Veggie & Quinoa Stuffed Cabbage

Sometimes it’s nice to have a light vegetarian option for dinner. Filled with mushrooms, peppers, potatoes, and quinoa, this cabbage roll provides you with a high amount of healthy vegetables and fiber that are always key parts of any healthy diet. You can add as much or as little cheese inside and on top! Filling the cabbage up is fun and don’t worry if one of your leaves breaks or rips apart, just patch it with other small leaves and roll them altogether for one delicious dinner!

Ingredients: img_2004

  • 1 c. chopped mushrooms
  • 2 cup quinoa
  • 2 tbsp. chopped fresh parsley
  • 1/2 c. diced red bell peppers
  • 1/2 c.  broccoli
  • 1/4 c. diced onions 
  • Freshly ground black pepper
  • 1/4 c. extra virgin olive oil
  • 1 c. chopped cooked red potatoes
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 head green cabbage 
  • 2 c. prepared tomato sauce
  • 3/4 to 1 c. grated Mozzarella cheese 
  • parmesan for topping (optional)

 

Directions: img_2010

  1. Bring large pot of water to boil and place half of cabbage head in until cabbage is tender and fairly soft
  2. Remove cabbage and place second half in then place aside until cabbage is cool enough to handle
  3. Sauté the mushrooms, broccoli, onion, pepper, potatoes, and parsley over medium heat in olive oil. Season with garlic powder, oregano, and basil
  4. Pour quinoa into water and bring to boil until water is absorbed and quinoa is fully cooked
  5. Stir quinoa into veggies and mixed thoroughly
  6.  Place mozzarella on open cabbage leaf then cover with 3 tablespoons of the mixture where the thick stem is.img_2014
  7. Fold the right side of the leaf over it, then the left, and roll up.img_2016
  8. Place the rolled leaves in a baking dish and cover with tomato sauce and additional cheese if desiredimg_2020
  9. Bake at 350º for 25 minutes covered in aluminum foil
  10. Remove and serve immediately

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