| Prep: 30 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 290 | 8g | 1g | 47g |
| sugars | fibre | protein | salt |
| 9g | 10g | 11g | 1.27g |
Why I Love American Quinoa Stuffed Cabbage Rolls with Marinara Sauce
Unraveling the flavors of my childhood and engraving them in a modern recipe, I find myself enticed by the American favorite, Quinoa Stuffed Cabbage Rolls with Marinara Sauce. It’s my pleasure to share this heartwarming dish that encapsulates the essence of my upbringing whilst reflecting my admiration for globally inspired culinary delights.
A Recipe Inspired by my Texan Heritage
Reflecting on the bountiful Texan harvests of my childhood, the centerpiece of this recipe is the humble cabbage. Seemingly plain, but adept at adopting flavors, the cabbage leaves evoke memories of countless family feasts back in Texas. Simultaneously, through the incorporation of quinoa, a high-protein seed popular in South American cuisine, this recipe plays out like a North meets South culinary symphony.
The distinctive combination of colorful vegetables like tomatoes, bell pepper, and onions, along with galvanizing black beans, beckons to my southwestern roots yet interprets it in a novel, wholesome way. Every bite offers a robust punch of flavor, hinged on the quintessential Tex-Mex spice, cumin. A hint of fresh parsley adds a playful brightness, rounding off the flavor profile.
A Nod to the Masters
While the recipe is an innovative play on traditional ingredients, it wouldn’t have seen the light of day without leaning into the brilliance of acclaimed chefs who have journeyed this path before. In particular, the culinary genius of Rick Bayless, an authority in Mexican cuisine, has been instrumental in shaping my understanding of merging diverse food cultures whilst staying true to their roots. His creative approach to gastronomy makes him a chef worth emulating and a true source of culinary inspiration.
In a bowl brimming with Quinoa Stuffed Cabbage Rolls with Marinara Sauce, I see a reflection of my past, my present, and my journey as a cook. It’s more than just a recipe—it’s a story printed in flavors and a culinary dialogue bridging the gap between tradition and innovation. Whether you’re a fervent Tex-Mex lover, a vegetarian, or a culinary enthusiast desiring a twist on a classic, this recipe is a flavorful invitation waiting to enthrall your taste buds.
What You’ll Need
- 12 large cabbage leaves
- 2 cups cooked quinoa
- 1 cup canned black beans, rinsed and drained
- 2 medium tomatoes, finely chopped
- 1 green bell pepper, finely chopped
- 1/2 white onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- 3 cups marinara sauce
- 2 tablespoons olive oil
- 1/2 cup fresh parsley, chopped
Method
Step One
Preheat your oven to 350 degrees Fahrenheit. Begin preparing the cabbage leaves by removing the thick vein from the bottom of each leaf, making it easier to roll.
Step Two
Heat olive oil in a large skillet over medium-high heat. Add onion, green bell pepper, and minced garlic to the skillet. Sauté them until they are all softened and the onion becomes translucent.
Step Three
In a large mixing bowl, combine cooked quinoa, sautéed vegetables, tomatoes, black beans, cumin, salt, and pepper. Toss this mixture until it is well combined.
Step Four
Spread out your cabbage leaves and start to fill them. An easy way to do this is use a large spoon to distribute quinoa mixture evenly among the leaves. Carefully roll up the leaves, tucking in the sides as you go.
Step Five
Pour half of the marinara sauce into the bottom of a large baking dish. Place your completed cabbage rolls seam-side down onto the sauce. Pour the rest of the marinara sauce over the top of the rolls, making sure they are well covered.
Step Six
Cover the baking dish with aluminum foil and bake in the preheated oven for about 45 minutes. Afterwards, remove the foil and let it bake another 15 minutes until the tops of the rolls are a bit crispy and the sauce is bubbling.
Step Seven
Once done, remove the cabbage rolls from the oven and let them cool for a few minutes before serving. Sprinkle with chopped fresh parsley and serve hot. Enjoy your hearty and nutritious Quinoa Stuffed Cabbage Rolls with Marinara Sauce.
