These Spicy Quinoa Stuffed Red Cabbage Rolls are a great meat-free alternative to the Christmas table. The quinoa is seasoned with baharat seasoning and mixed with raisin, sunflower seeds, and parsley, making it the perfect combination of sweet and spicy.
A big trend, that’s been going on for a while now, is that people are choosing to eat more vegetarian food. More restaurants are having more veggie options, and the options are getting more exciting. These days there is more to choose from than a vegetarian lasagna or an omelet. Even the Christmas food is slowly becoming more green! And even though I’m not a vegetarian, I do eat a lot of plant-based food and I think we all should try to eat more plant-based food! It is good for you and good for the environment.
So today I’m sharing these Spicy Quinoa Stuffed Red Cabbage Rolls. I’ve been wanting to make these for the page for a long time, but haven’t come around to do it. Until now.
Spicy Quinoa Stuffed Red Cabbage Rolls
These rolls in this recipe are seasoned with baharat seasoning. Baharat mix is a spice mix used in Middle Eastern cuisine. The chef made a baharat mixture a while ago, and in his mix, he combined allspice, black pepper, coriander, cinnamon, cloves, cumin, cardamom, nutmeg, and chili flakes! It’s a super tasty recipe and is very versatile. I’ve already used it for different cabbage stir-fries, rice dishes, meats, eggs, and of course, in these spicy quinoa stuffed red cabbage rolls!
I’m not gonna sugarcoat things though, these rolls do take a bit of time and labor to prepare. But they’re not hard to make, as there’s hardly any chopping involved at all. In this recipe, I used red cabbage as red cabbage feels right for the holidays. But you can use normal white cabbage or savoy cabbage if you wish. Red cabbage is thicker and slightly tougher than the other cabbages, which can be good to know if you’re contemplating which cabbage to use. But I think the red cabbage works great in this recipe, as the texture of the cabbage works well with the quinoa mixture and you cannot go wrong with the beautiful color!
To finish this post, I want to mention that this spicy quinoa mixture can also be enjoyed as a vegan stuffing alternative. Just prepare the mixture and pop it in the oven for a few minutes and it’s ready to eat!
Spicy Quinoa Stuffed Red Cabbage Rolls
Ingredients
- 1 head of red cabbage
- 110 g 1 cup of cooked quinoa
- 45 g 1/3 cup sunflower seeds
- 45 g 1/3 cup raisins
- Large fistful about ⅓ cup of minced parsley.
- 2 tsp baharat spice mix
- Salt to taste
- 1 tbsp maple syrup
- 1 tsp water
Instructions
- Put a full large pan of boiling water in a large saucepan to boil. De-core the whole red cabbage and carefully place the whole cabbage into the boiling water.
- Leave it to cook for 10 minutes. After 10 minutes, remove it from the boiling water and place it in cold water. The leaves should come off easily from the cabbage by this point. Place these leaves in boiling water and boil again for 10 minutes.
- Then remove from boiling water and cool down in cold water.
- Once cold, shave down the stalk with a peeler of a sharp knife. This will make rolling the cabbages easier.
- Preheat oven to 225°
- Make the quinoa stuffing by combining quinoa, sunflower seeds, raisins, spices, parsley in a blender and blend until coarsely done. Season with salt to taste.
- Divide the mixture into 6 even portions. Place ⅙th into a leaf and roll into a wrap i.e fold the sides towards the center and roll from the bottom to the top of the leaf. Stir in the remaining mixture.
- Place the rolls in an oven dish.
- Combine maple syrup and water. Brush the rolls with the maple syrup and water mixture.
- Bake in the oven for 20-25 minutes or until the leaves are soft.
Notes
This recipe will not use the whole red cabbage. Any leftovers can be used to make braised red cabbage or in a stir fry.
Thank you I’m 55 and really don’t know how to cook good stuff! Just the ordinary again thank you