Are you ready to revolutionize your dinner plate with a plant-based masterpiece that'll make your taste buds dance and your body thank you? Our Healthy Vegan Stuffed Cabbage is not just a meal—it's a culinary adventure that transforms humble ingredients into a stunning, nutrient-packed dish that proves healthy eating can be absolutely delicious! Prepare to be amazed by how simple ingredients can create a restaurant-worthy meal right in your own kitchen.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 large head of cabbage
- 1 cup cooked quinoa
- 1 can black beans, drained
- 1 cup corn
- 1 tsp cumin
- Salt and pepper to taste
- 1/2 cup tomato sauce
Instructions
- Core the cabbage by cutting out the stem base and carefully separate the leaves whole. Blanch the cabbage leaves in boiling water for 2-3 minutes until they become pliable and bright green. Immediately transfer to an ice bath to stop cooking.
- In a large mixing bowl, combine cooked quinoa, drained black beans, corn, cumin, salt, and pepper. Mix thoroughly to create the stuffing mixture.
- Lay each cabbage leaf flat and trim the thick stem base to make rolling easier. Place approximately 3-4 tablespoons of quinoa mixture near the stem end of each leaf.
- Fold the sides of the cabbage leaf inward, then roll from the stem end tightly to create a compact stuffed cabbage roll. Repeat with remaining leaves and filling.
- Arrange the rolled cabbage leaves seam-side down in a large baking dish. Pour tomato sauce evenly over the rolls, ensuring each is lightly covered.
- Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 45-50 minutes until cabbage is tender and filling is heated through.
- Remove from oven, let rest for 5-10 minutes, then serve hot. Optionally, garnish with fresh herbs like parsley or cilantro.
Tips
- Cabbage Leaf Technique: When blanching cabbage leaves, remove them from boiling water at the exact moment they become pliable. The ice bath is crucial to stop cooking and maintain that beautiful bright green color.
- Filling Consistency: Ensure your quinoa and bean mixture is well-combined and not too wet. This helps create compact, easy-to-roll stuffed cabbage rolls.
- Rolling Perfection: Trim the thick stem base of each cabbage leaf to make rolling smoother. Fold the sides inward before rolling to prevent filling from escaping.
- Sauce Matters: Use a flavorful tomato sauce and make sure each roll is lightly but evenly covered for maximum taste.
- Baking Tip: Cover the baking dish with foil to prevent drying out and ensure even, gentle cooking.
- Make-Ahead Friendly: These stuffed cabbage rolls can be prepared in advance and refrigerated before baking, making them perfect for meal prep.
- Garnish Generously: Fresh herbs like parsley or cilantro can add a bright, fresh finish to your dish.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 40g
Protein: 10g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
