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Cabbage leaves are the star of this recipe, providing a sturdy yet delicate wrap for the flavorful filling. When selecting cabbage for your rolls, consider going for the green or Savoy varieties, which are particularly well-suited for rolling due to their tender leaves. Green cabbage has a mild flavor, while Savoy cabbage adds a slight sweetness and a beautiful crinkled texture that enhances the overall presentation of the dish.

Cabbage Rolls

Discover a delicious twist on comfort food with Cabbage Paradise Rolls, a nutritious and versatile dish perfect for any meal. These rolls are made with tender cabbage leaves filled with a colorful mix of quinoa, vegetables, and spices, offering a flavorful and healthy meal option. Whether you’re vegan, gluten-free, or simply seeking wholesome cuisine, these rolls are adaptable to all dietary preferences. Explore the step-by-step recipe now and bring this delightful dish to your table!
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Ingredients
  

8 large cabbage leaves

1 cup quinoa, rinsed

2 cups vegetable broth

1 cup grated carrots

1 bell pepper, diced (any color)

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon black pepper

½ cup feta cheese, crumbled (optional for a twist)

1 cup marinara sauce (for topping)

Fresh parsley for garnish

Instructions
 

Prepare the Cabbage Leaves: Bring a large pot of water to boil. Carefully remove the core from the cabbage and add the whole head to the boiling water. Blanch the leaves for about 2-3 minutes or until softened. Remove and let them cool on a kitchen towel.

    Cook Quinoa: In a saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and let it cool slightly.

      Make the Filling: In a skillet, heat a drizzle of olive oil over medium heat. Sauté the chopped onion and garlic until translucent. Add grated carrots and diced bell pepper, cooking for another 3-4 minutes. Stir in the cooked quinoa, smoked paprika, dried oregano, salt, pepper, and feta cheese if using. Mix well and remove from heat.

        Assemble the Rolls: Lay a cabbage leaf flat on your workspace. Place 2-3 tablespoons of the quinoa filling at the base of the leaf. Roll it tightly, folding in the sides as you go, to secure the filling. Repeat with the remaining leaves and filling.

          Bake the Rolls: Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Place the rolled cabbage seam-side down in the dish. Top with the remaining marinara sauce.

            Cook: Cover the dish with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes to allow the sauce to slightly thicken.

              Serve: Let the rolls cool for a few minutes before serving. Garnish with fresh parsley for a pop of color.

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