These Moroccan-Spiced Vegetarian Cabbage Rolls are a delicious twist on a classic recipe!
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.
Stir tomato sauce and sugar into garlic mixture. Heat to a simmer, then cover pan.
Carefully remove cabbage from water, then remove tender outer leaves. Set leaves aside and return cabbage to boiling water.
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.)
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!