I prefer not to make too many oven meals in the summertime, but for this recipe, I will make an exception. I like this recipe because it makes for a great freezer meal! I made these quinoa cabbage wraps on a Sunday night and had leftovers for lunch a few times throughout the work week! I love leftovers.
Using the oven in the summertime isn’t so bad. We have a tiny tiny house with a window AC in the living room only. All I have to do is chill out on the couch or go take a dip in the pool if it gets too warm in the kitchen. Luckily, Orange County weather isn’t too bad in the summer… I remember when we used to live in the high desert a few years ago- we had an upstairs apartment with an AC in our bedroom. Our living room LITERALLY reached 95 degrees. I made cold sandwiches in the bedroom that entire summer.
So whether you make this recipe in the summer, or hold off until the winter, it’s a pretty tasy meal and you can switch out the ingredients with any kind of veggies you have on hand.
Quiona Cabbage Rolls
- 1 cup Quinoa
- 1/2 Yellow onion
- Firm tofu – I used a half of the block
- 2 Carrots
- 3 Cloves garlic
- 1 Parsnip
- 1 Head of cabbage
- Tomato sauce – reserve 1/2 cup sauce for the filling and use more to cover the top of the rolls
- Fresh herbs – I used basil, thyme, and parsley
- 1 tablespoon Corn starch
- Salt and pepper
- Olive oil
- Use a large pot with a lid and a steamer basket set at the bottom to steam the head of cabbage: Place the steamer basket at the bottom of the pot and fill water up to the basket. Pull off and discard the first layer of cabbage and then place the whole head in the pot and cover. Steam for about 10- 15 minutes.
- Meanwhile, cook the 1 cup quinoa in another pot with 1 1/2 cups water, stirring occasionally, until there is no more water.
- While the cabbage and quinoa cooks, cut up the onion, tofu, carrots, parsnip, and garlic and saute in olive oil until soft.
- The cabbage should be done by this time, pull it out and put it in a cool place so it can cool down enough to handle with your hands.
- Pre-heat the oven to 350 degrees.
- Combine the cooked quinoa, sauteed veggies, 1 tablespoon cornstarch, 1/2 cup sauce, salt, pepper, and fresh herbs in a bowl.
- When the cabbage leaves have cooled down, carefully pull the leaves off, making sure to keep them whole.
- Lay it out, stuff it with the quinoa mixture and roll it up. Place it in a lightly greased baking pan, with the fold face down. Repeat until you run out of quinoa.
- Pour tomato sauce over the tops and bake for 30 minutes.
Like I mentioned earlier, these are great for leftovers!