Description
These vegan cabbage rolls are filled with a delightful blend of quinoa, black beans, and fresh vegetables, embodying flavor and comfort in each bite.
Ingredients
Scale
- 1 head of cabbage
- 1 cup quinoa, cooked
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Tomato sauce for topping
Instructions
- Preheat the oven to 375°F (190°C).
- Bring a large pot of water to a boil. Remove the core from the cabbage and peel off the leaves. Blanch the leaves in boiling water for about 2-3 minutes until tender, then drain.
- In a skillet, sauté the onion and garlic until translucent. Add the bell pepper and cook for a few more minutes until soft.
- In a bowl, combine the cooked quinoa, black beans, corn, sautéed vegetables, cumin, paprika, salt, and pepper.
- Take one cabbage leaf, place a scoop of filling at the base, and roll it tightly, tucking in the sides as you go.
- Place the rolls seam side down in a baking dish, repeating the process until all filling is used.
- Pour tomato sauce generously over the cabbage rolls.
- Cover the dish with foil and bake for 30-35 minutes.
- Remove from the oven, let cool slightly, and serve warm.
Notes
Cabbage rolls can be made in advance and stored in the fridge for up to 2 days or frozen for up to three months. Allow to thaw in the refrigerator overnight before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Global
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg