These Moroccan-Spiced Vegetarian Cabbage Rolls are an unforgettable dinner … and you won’t believe how simple they are to make!
How did Monday come around so quick? The weekend flew by. Was it the same for you?
Our weather has been a little crazy. Overall, December was fairly warm, then January hit and along came a major cold snap. Yesterday, it warmed up to the forties and rained all day.
Needless to say, I’ve been spending a lot of time inside where it’s warm, dry, and cozy. In addition to making me want to snuggle under a blanket, this weather also makes me crave comfort food. Of course, I’m still trying to balance out my diet after an over-indulgent holiday season, so that can be tricky.
These Moroccan-Spiced Vegetarian Cabbage Rolls are just what I’ve been craving! They’re healthy, delicious, and perfectly comforting on a cold winter day.
Moroccan-Spiced Vegetarian Cabbage Rolls
Traditionally, most cabbage rolls are meat filled. Just do a little Google search, and you’ll see what I mean. I love experimenting with flavors though, so I decided it was time to give the classic cabbage roll a spicy, vegetarian twist.
You won’t miss the meat AT ALL with this delicious cabbage roll recipe. They are so tasty!
These mouthwatering stuffed cabbage rolls are filled with a quinoa-chickpea mixture that’s flavored with fragrant Moroccan-inspired spices. An easy tomato sauce is the finishing touch and pulls all the delicious flavors together.
Trust me … once you try these easy vegetarian stuffed cabbage, you will be craving this recipe nonstop. It’s that good!
How to Make Vegetarian Cabbage Rolls
There are a few steps involved in this recipe, but don’t be intimidated. They’re all really easy.
You’ll start by cooking a batch of quinoa seasoned with Moroccan-inspired spices: cumin, cinnamon, cayenne, and turmeric. You will love these flavors! I finished the quinoa by adding chickpeas and raisins.
If you’re not a raisin lover, hear me out! I’m not a huge raisin fan either, but the golden raisins in this dish are a wonderfully sweet counterpart to the other spices. They plump up while cooking and are not all that raisiny in the end … I swear! If you are truly raisin adverse though, feel free to replace them with another fruit. Chopped dried apricots would be delicious, too.
Once you’ve made the filling, you’ll wrap it up in blanched cabbage leaves, then cover the stuffed leaves with a quick and easy tomato sauce. After a quick bake, these Moroccan-Spiced Vegetarian Cabbage Rolls are ready to eat.
Make these spicy cabbage rolls the next time you’re craving healthy comfort food! Paired with a glass of red wine and a vegetable or salad, you have an easy, yet impressive weekend meal. Dinner is served!
These Moroccan-Spiced Vegetarian Cabbage Rolls are a delicious twist on a classic recipe!
- 2 teaspoons extra virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1 cup quinoa
- 1/3 cup golden raisins
- 2 cups vegetable broth
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 cup chopped cilantro
- 2 teaspoons extra virgin olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cayenne
- 1 (28-ounce) can tomato sauce
- 1/2 teaspoon sugar
- 1/4 cup chopped parsley
- 1 large head cabbage
- nonstick spray
Heat olive oil in a medium pot over medium-high heat.
Add onion to oil and saute until edges begin to brown.
Stir garlic and spices into onion. Cook, stirring constantly, until fragrant (about 30 seconds).
Add quinoa, golden raisins, and broth to onion mixture. Bring to a boil, then reduce to a simmer and cover pot.
Cook until quinoa is tender, about 15 to 20 minutes.
Remove quinoa from heat and stir in chickpeas and cilantro. Season to taste with salt and pepper. Set aside to cool.
While quinoa is cooking, heat olive oil in a medium saucepan over medium heat.
Add garlic and spices. Cook, stirring constantly, until fragrant (about 30 seconds).
Stir tomato sauce and sugar into garlic mixture. Heat to a simmer, then cover pan.
Reduce heat to low and simmer sauce for about 15 minutes, stirring occasionally.
Turn off heat, stir in parsley, and season to taste with salt. Set aside to cool.
Preheat oven to 375 degrees.
While the quinoa and sauce cook, bring a large pot of salted water to a boil.
Remove core from cabbage and discard.
Add cabbage to boiling water and cook for 5 minutes.
Carefully remove cabbage from water, then remove tender outer leaves. Set leaves aside and return cabbage to boiling water.
Cook for a couple minutes, then remove cabbage from water and peel off more leaves.
Repeat process until you have 12 large cabbage leaves. Set aside until cool enough to handle.
Spray a 9 x 13-inch baking dish with nonstick spray, then cover with a thin layer of tomato sauce.
Trim any thick stems from leaves. (Do not cut leaves completely in half.)
Place a leaf on a flat surface with the stem end facing you.
Place 1/12 of the quinoa mixture in the center of a leaf.
Fold stem end over filling, fold in sides, and then roll up leave completely. (Like you'd fold a burrito.)
Place rolls, seam side down, in baking dish.
Repeat process with remaining cabbage leaves; then pour remaining tomato sauce over cabbage rolls.
Cover pan with aluminum foil and bake until hot, about 30 minutes.
Serve cabbage rolls immediately. Enjoy!
- If you cannot find a large cabbage, purchase 2 smaller cabbages. Otherwise, you won't be able to get enough large leaves.
- You'll have some cabbage leftover from the center of the head. Use it in soup, stir fry, fried rice, and any recipe calling for cabbage. Just keep in mind that it's already partially cooked.
What are your favorite comfort foods?