Moroccan Stuffed Cabbage Recipe


This recipe is gluten-free, vegan, vegetarian and low-carb and makes a serving of eight cabbage rolls.


  • 1 large head of cabbage
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 28 oz. can crushed tomatos
  • 1 cup peas
  • 1 cup chopped mushrooms
  • 1/2 cup chopped celery
  • 2 chopped carrots
  • 2 tbsp dijon or grain mustard
  • 1 tbsp chopped garlic
  • 1/4 cup raisins (optional)
  • Olive oil
  • Salt
  • Pepper
  • 1 medium or large roasted red pepper
  • Liquid smoke (optional)


Preheat oven to 350. Cut the stem out and gently pull apart cabbage leaves, then lightly steam cabbage. Once steamed, strain and pat dry.

Place quinoa and broth in rice cooker or on stove. Use olive oil, salt and pepper to taste and set aside.

Combine spice blend:

  • 2 tsp cumin
  • 2 tsp allspice
  • 2 1/2 tsp smoked or regular paprika
  • 2 tbsp tumeric
  • 3 tsp cinnamon
  • 2 tsp ground ginger
  • 2 tbsp ground cardamom
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp cayenne
  • 2 tsp ground black pepper

Prep the sauce in a medium size pot add:

  • Garlic
  • Crushed tomatos
  • Drizzle of olive oil
  • Leave out 4 tsp of spice blend for vegetables, add rest to pot
  • Extra cinnamon if desired
  • Roasted red pepper
  • Mustard
  • Liquid smoke

Bring to high heat for a moment, then simmer on low and stirring as needed.

Prep vegetables in a large deep pan add:

  • Olive oil
  • Carrots
  • Celery
  • Peas
  • Mushrooms
  • 4 tsp spice blend

Cook for a few minutes until seasoning is blended. Then add garlic, quinoa and salt and pepper to taste. Remove from heat.

Line a deep baking pan with sauce, stuff the cabbage leaves and place in pan and cover with more sauce. Bake for 15-20 minutes and then garnish with parsley or edible flowers (shown here).


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