Southwest Quinoa Cabbage Rolls

Southwest Quinoa Cabbage Rolls

 

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Prep time

30 mins

Cook time

45 mins

Total time

1 hour 15 mins

 

Author: Krista Teigen

Serves: 8 servings

Ingredients

• 1 head of green cabbage
• 1 teaspoon olive oil
• 1 onion, finely chopped
• 1 pound lean ground beef or ground turkey (I used ground turkey)
• 2 teaspoons salt, divided
• ⅔ cup black beans
• 1 bell pepper, finely chopped
• ⅔ cup corn (I used frozen corn)
• 1 tbs chili powder
• ½ tbs cumin
• ⅔ cup cooked quinoa
• Juice of ½ lime
• 1 cup of your favorite salsa
• 1 can (15 ounces) tomato sauce
• 1 teaspoon agave nectar or honey
• ½ teaspoon cinnamon
• ¾ cup reduced-fat shredded cheddar cheese
• ⅓ cup chopped cilantro
• Sour cream (optional)

Instructions

1. Preheat the oven to 375 degrees.
2. Prep the cabbage: Bring a large pot of water to a boil. Drop 4 or 5  leaves into the water. Boil 1-2 minutes until slightly wilted. Remove leaves from water and place in a large bowl or on  a baking sheet to cool.
3. Prep the filling: Heat 1 teaspoon of olive oil in a large sauté pan over medium heat. Once heated, add the onions, ground meat, and 1 teaspoon of salt. Brown the meat until cooked through, about 5 minutes. Stir in the black beans, bell pepper, and corn. Sprinkle with cumin and chili powder. Cook for another 3 minutes. Add in cooked quinoa, lime juice, and the other teaspoon of salt. Stir to combine.
4. Assemble the cabbage rolls: Lay a cabbage leaf on a flat surface. Scoop ⅓ cup of the meat mixture into the center of the leaf. Bring the bottom half of the leaf up over the meat. Tuck both sides in towards the middle and roll the leaf up. Repeat for all cabbage leaves.
5. Prep the dish: Spray a large casserole dish(es) (you might need 2!) with cooking spray. Place each cabbage roll in the dish seam side down.
6. Make the sauce: In a medium bowl, combine the salsa and tomato sauce. Add in the agave and cinnamon. Stir to combine. Pour the sauce over the cabbage rolls covering them entirely.
7. Cook: Bake the cabbage rolls, covered, for 35-40 minutes. Take the rolls out and sprinkle with cheese. Place the rolls, uncovered, back in the oven for 5 minutes until the cheese is fully melted. Sprinkle cilantro over the rolls. Serve with a dollop of sour cream on top.

Notes

Serving size: 2 rolls (without sour cream)
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 324 Fat: 8g Carb: 36.5g Fiber: 8.5g Protein: 22.8g Sugar 8.9g Sodium: 1195mg