Description
A healthy and easy version of traditional cabbage rolls without the hassle of rolling.
Ingredients
Scale
- 1 large head of cabbage
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the core out of the cabbage and remove the leaves.
- Boil cabbage leaves in water for 2-3 minutes until soft.
- In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- In a skillet, sauté onion and garlic until translucent.
- Add black beans, diced tomatoes, paprika, cumin, salt, and pepper to the skillet.
- Mix in the cooked quinoa.
- Layer cabbage leaves in a baking dish, and fill with the quinoa mixture.
- Cover with remaining diced tomatoes and bake for 30 minutes.
Notes
- Use any leftover filling for a salad or side dish.
- Adjust spices to your taste preference.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan unstuffed cabbage rolls