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Lentil and Quinoa Stuffed Cabbage Rolls Recipe (with Video)

Wheat-free, Egg-free, Peanut-free

Discover our Lentil and Quinoa Stuffed Cabbage Rolls Recipe, a International recipe perfect as a appetizer recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 20min | Cook 20min


Main Ingredients
- 1 cabbage
- 2 c French or brown lentils
- 1 c tricolor quinoa
- 0.5 Red pepper, diced
- 0.5 Yellow onion, diced
- 8 oz Mushrooms, sliced
- 2.5 oz Spinach
- 1 Carrot, grated
- 3 clove Garlic
- 1 tsp Thyme
- 1 tsp Sage
- 2 tsp Dried basil
- 1 tsp Oregano
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 2 tsp Salt
- 2 c Tomato sauce, oil-free
- 1 c vegan cheese or sauce
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Prepare the Filling
1. Begin by sautéing your garlic in onions on medium heat in a little water.
2. Add mushrooms and peppers and sauté until soft, add carrots and spinach, and cook until spinach is just soft.
3. Add cooked lentils and quinoa.
4. Add seasoning and mix.
Prepare the Cabbage
1. Add full cabbage head to a pot of boiling water.
2. Cover and simmer for 10 minutes or until the first layer of leaves has softened.
3. Loosen each leaf by cutting the stem at the base.
4. Continue to steam the cabbage head as necessary, cutting and removing the cooked leaves as they become ready.
5. In preparation for stuffing your cabbage, cut the larger hard stem from the leaves as shown in the video.
Filling the Cabbage Rolls
1. Overlap cabbage leaves at the seam.
2. Add filling and roll tightly. (As seen in the video)
Finish and Serve
1. Add a thin layer of tomato sauce to the bottom of a glass baking dish.
2. Add your cabbage rolls.
3. Top with extra sauce and drizzle with cheese sauce.
4. Bake covered at 375F for 10 minutes.
5. Remove cover and bake for an additional 20 minutes, or until cabbage is cooked to your desired tenderness.

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