Quinoa-Stuffed Cab­bage Rolls

Clean Eating - - RECIPE INDEX -

MAKES 8 ROLLS. HANDS-ON TIME: 30 MIN­UTES. TO­TAL TIME: 40 MIN­UTES. Ex­cep­tion­ally hearty, these cab­bage rolls are stuffed with a mouth­wa­ter­ing ar­ray of meaty mush­rooms and chewy quinoa. While this recipe uses only the out­side leaves of the cab­bage, you can en­joy the re­main­der of the veg­etable chopped and briefly sautéed as a vi­ta­min-packed side to any dish.

1 large head green or savoy cab­bage

olive oil 2 tbsp½ yel­low onion, diced 1 car­rot, diced 1 stalk cel­ery, diced 2 cups diced crem­ini mush­rooms 1 tsp caraway seeds 2 tbsp yel­low miso 2 tbsp ground flaxseeds ½ tsp ground black pep­per ½ cup finely chopped un­salted wal­nuts 3 cups cooked tri­color quinoa ¼ cup full-fat feta or soft nut cheese, op­tional

2 tbsp finely chopped fresh chives + ad­di­tional for serv­ing 1½ cups all-nat­u­ral mari­nara sauce

1. Bring a large pot of wa­ter to a boil. Sub­merge whole cab­bage in wa­ter, cover and cook 3 to 4 min­utes. Drain wa­ter and care­fully peel off 8 of the outer leaves.

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