Cabbage is nutritious, low in calories, and can be super filling! If you want to lose weight, cabbage should be on your menu! I recently bought the rainbow quinoa from Target® and decided this would be a perfect recipe to utilize this very popular superfood.

Anonymous

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Recipe Summary

prep:
15 mins
cook:
1 hr 20 mins
total:
1 hr 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
salt and ground black pepper to taste

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Place cabbage on a flat work surface. Cut a circle around the stem and remove the core. Place cabbage in the boiling water. Cover and cook until tender, 8 to 10 minutes. Remove cabbage leaves with tongs as they cook; pat dry with paper towels.

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  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.

  • Preheat the oven to 375 degrees F (190 degrees C).

  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add onion and carrot; saute until softened, about 5 minutes. Let cool.

  • Transfer most of the onion-carrot mixture to a bowl, reserving a small portion of the mixture for the sauce. Add the remaining olive oil, quinoa, beef, pork, 1 tablespoon pasta sauce, eggs, 2 tablespoons dill, garlic powder, onion powder, paprika, salt, and pepper. Mix until filling is well combined.

  • Cut out the thick part of the rib from the bottom of each cooked leaf so it will be easier to roll. Spoon a portion of the filling onto a leaf. Fold the stem up over the filling and fold the sides toward the middle. Roll filling up the rest of the leaf. Repeat until the filling is used. Finely shred the remaining cabbage.

  • Combine remaining pasta sauce with chicken broth, garlic, sauerkraut, and 2 tablespoons dill in a bowl. Spread a few tablespoons of the sauce over the bottom of a baking pan. Add the shredded cabbage. Place cabbage rolls seam-side down in a single layer on top. Pour remaining sauce over the rolls. Cover with aluminum foil.

  • Bake in the preheated oven until cabbage rolls are tender, 60 to 90 minutes.

Cook's Notes:

Any ground meat will do.

You can use any grain you prefer (bulgur wheat, kasha, brown rice, quinoa, etc.)

Use regular tomato sauce instead of pasta sauce, if desired.

Nutrition Facts

324 calories; protein 18g; carbohydrates 31.7g; fat 14.5g; cholesterol 83.6mg; sodium 244mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
12/29/2019
I substituted vegetarian meatballs and made it completely deconstructed. Easier and still great. I also make wontons with some of the extra filling. Read More
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/03/2018
I will for sure be making this again! We are not the type of people who follow recipes to a T so naturally we made a few changes but overall I feel like this was really great instruction to making these rolls! The tip about coring the cabbage and boiling the whole head was amazing! the leaves fell off easily just be careful coring the cabbage don't cut a finger off! We added cabbage to the mixture and we liked that a lot also I felt like I needed to add some more seasoning so I liberally sprinkled some Mrs. Dash and Lawry's into the mixture as well. The only other change we made was we browned the meat prior to putting it into the mixture did not add eggs used white rice to replace the quinoa and we used venison instead of beef and pork. I know it may sound like we changed the whole recipe but whatever we made it was delicious and it was completely inspired by this recipe! I want to try making it next time with the eggs and see how the consistency changes. Loved this and would make again (even different variants would be interesting like an Asian theme or Indian theme or Mexican would all be so delicious!) Read More
Rating: 5 stars
12/29/2019
I substituted vegetarian meatballs and made it completely deconstructed. Easier and still great. I also make wontons with some of the extra filling. Read More
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