Ingredients

The following ingredients have 4 Servings
  • 1 head green cabbage
  • 1 onion ( diced)
  • 1 red pepper (chopped)
  • 1 cup quinoa (rinsed)
  • 1 teaspoon garlic (minced)
  • 2 tablespoons tomato paste
  • 1 ½ cups vegetable broth
  • 2 teaspoons dried parsley (or 2 tablespoons fresh)
  • ½ teaspoon dried thyme (or ½ tablespoon fresh thyme leaves)
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper
  • 1 cup diced zucchini (or carrots)
  • ⅓ cup grated parmesan (rennet free)
  • 1 egg (beaten)
  • 2 cups marinara

Instruction

  • Remove the core from the cabbage. Bring a large pot of salted water to a boil.
  • Cover and cook cabbage for 8 to 10 minutes.
  • Drain and place in cold water. Peel 12 leaves for the rolls, cutting the thick vein from the leaves as necessary. Drain on towels.
  • Preheat the oven to 375 degrees.
  • Meanwhile, spray a medium saucepan with olive oil. Add onion and pepper and cook for 10 to 12 minutes, until tender.
  • Add quinoa, garlic, and tomato paste and sauté for 2 minutes. Add vegetable broth, parsley, thyme, salt, and pepper.
  • Bring to a simmer and reduce heat to low. Cover and cook for 30 to 35 minutes. Stir in zucchini and Parmesan cheese and re-cover.
  • Allow to sit off the heat for 5 minutes. Cool slightly and stir in the egg.
  • Divide the quinoa mixture among the prepared cabbage leaves. Roll up leaves to enclose the filling. Place seam side down in a casserole pan.
  • Top with the marinara
  • Bake for 30 to 35 minutes. Allow to sit for 10 minutes and serve.