Moroccan-Spiced Vegetarian Cabbage Rolls

• Vegan
• Gluten free

• Produce

  • 1 (15-oz. can Chickpeas
  • 1/4 cup Cilantro
  • 2 cloves Garlic
  • 2 Garlic cloves
  • 1/3 cup Golden raisins
  • 1 Head cabbage, large
  • 1 Onion, medium
  • 1/4 cup Parsley

• Canned Goods

  • 2 cups Vegetable broth

• Condiments

  • 1 (28 oz. can Tomato sauce

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 3/8 tsp Cayenne
  • 1 1/4 tsp Cinnamon
  • 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 4 tsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 1/2 tsp Cumin

Found on hellolittlehome.com

Ingredients

• 2 tsp. extra virgin olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced or pressed
• 1 tsp. cinnamon
• 1 tsp. cumin
• 1/2 tsp. turmeric
• 1/4 tsp. cayenne
• 1 cup quinoa
• 1/3 cup golden raisins
• 2 cups vegetable broth
• 1 (15-oz.) can chickpeas, drained and rinsed
• 1/4 cup chopped cilantro
• 2 tsp. extra virgin olive oil
• 2 garlic cloves, minced or pressed
• 1/2 tsp. cumin
• 1/2 tsp. salt
• 1/4 tsp. cinnamon
• 1/8 tsp. cayenne
• 1 (28 oz.) can tomato sauce
• 1/2 tsp. sugar
• 1/4 cup chopped parsley
• 1 large head cabbage

Directions

• 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 - 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.
• Cover bottom of a 9 x 13-inch baking dish with a thin layer of tomato sauce.
• Trim any thick stems from leaves. Do not cut completely through leaf.
• Place a leave on a flat surface with the stem end facing you.
• Top leave with 1/12 of the quinoa mixture.
• Fold stem end over filling, fold in sides, and then roll up leave completely. (Similar to how youd fold a burrito.)
• Place rolls, seam side down, in baking dish.
• Repeat process with remaining cabbage leaves.
• Pour remaining tomato sauce over cabbage rolls.
• Cover pan with tin foil and bake until hot, about 30 minutes.
• Serve cabbage rolls immediately. Enjoy!

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