Quinoa and Kale Stuffed Cabbage Leaves
To say that I love stuffed cabbage rolls is an understatement. They're like little bundles of comfort, filled with a savory mixture of meat, rice, and vegetables, all wrapped up in a tender cabbage leaf. I've been making them for years, but I recently decided to give them a veggie-forward makeover. The result? These Quinoa and Kale Stuffed Cabbage Leaves are just as delicious as the classic version, but they're packed with even more nutrients.
The history of stuffed cabbage rolls is a long and winding one, dating back to ancient times. The earliest known recipes for stuffed cabbage rolls come from China, where they were made with a filling of pork and rice. Over time, the dish spread to other parts of the world, and each region developed its own unique variation. In Europe, stuffed cabbage rolls are often made with a filling of beef, pork, or lamb, while in the Middle East, they're typically made with a filling of lamb or goat. No matter what the filling, stuffed cabbage rolls are always a welcome sight on the table.
Quinoa and Kale Stuffed Cabbage Leaves Quinoa and Kale Stuffed Cabbage Leaves Quinoa and Kale Stuffed Cabbage Leaves Quinoa and Kale Stuffed Cabbage Leaves
Prep time: 30 | Cook time: 35 | Serves: 4
Ingredients
  • 1 head of green cabbage
  • 1 cup quinoa, cooked
  • 1 cup kale, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup red bell pepper, chopped
  • 1/4 cup walnuts, chopped
  • 1/4 cup nutritional yeast
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Remove the outer leaves of the cabbage and set aside.
  3. In a large bowl, combine the quinoa, kale, onion, bell pepper, walnuts, nutritional yeast, olive oil, and lemon juice.
  4. Season with salt and pepper to taste.
  5. Place a large spoonful of the filling into the center of each cabbage leaf.
  6. Roll up the leaves and place them in a baking dish.
  7. Bake for 30-35 minutes, or until the cabbage leaves are tender.
  8. Serve warm.
Why It Works
  • The quinoa provides a hearty and nutritious base for the filling.
  • The kale adds a boost of vitamins and minerals.
  • The walnuts add a touch of crunch and richness.
  • The nutritional yeast adds a cheesy flavor without the dairy.
  • The olive oil helps to keep the cabbage leaves moist and tender.