Quinoa-Stuffed Cabbage Rolls
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.