Moroccan Stuffed Cabbage Recipe

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

Ingredients:

  • 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)

Directions:

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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Kelly Saint Patrick
Kelly Saint Patrick is an accomplished Singer-Songwriter/Recording Artist/Commercial Model. Her passion for health-driven-food occurred after developing her own food intolerances and allergies. She spent months filled with tests and visits to the doctor while educating herself on nutrition. Kelly decided she was going to take the information she learned and try to help heal her body - naturally. After seeing success she became passionate about health and nutrition, more specifically the very dramatic role that food plays in our overall health. Fueling your body properly is key in maintaining vitality and youth as we get older. She hopes to continue her journey to maximizing health while helping others to do the same. Kelly is a contributing blogger for WholeFoods Magazine. See more on her lifestyle blog, www.hearthatched.com and website, www.kellystpatrick.com.

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