CAJUN QUINOA STUFFED CABBAGE
This Cajun Quinoa Stuffed Cabbage recipe is a light and summery meal that will still leave you full and satisfied. Packed with quinoa, juicy ground turkey, and a number of colorful veggies, these cabbage rolls are the whole delicious package!
Provided by Queen of Quinoa
Categories Main Course
Time 35m
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F
- Blanch the cabbage leaves and set aside (see directions on blanching here)
- Over medium heat saute the carrots until slightly tender, 2 minutes. Add the garlic and shallot and saute until translucent, another 1 - 2 minutes
- Toss in the pepper and kohlrabi, sauteing for 2 minutes.
- Add the turkey and start to break it up with a wooden spoon. Cooking until the meat is browned.
- Add you spices, squash, tomato paste and water and cook for 5 minutes.
- Add the quinoa and toss until it is warm and fully combined.
- Spoon the quinoa mixture onto one side of the cabbage leaves and roll them up like a spring roll or burrito. Repeat with the remaining leaves.
- Place the cabbage pockets in a baking dish and bake for 10 minutes.
- Serve immediately and topped with some hot sauce for an extra kick.
- Enjoy!
Nutrition Facts : Calories 206 kcal, Carbohydrate 22 g, Protein 18 g, Fat 6 g, Cholesterol 31 mg, Sodium 673 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
CAJUN CABBAGE SKILLET
This easy skillet dinner comes together quickly, making it a perfect option for a weeknight. We used spicy andouille sausages to give the dish a little kick, but any type of sausage would work. Cooking at medium-high heat allows the sausage and vegetables to get nice and caramelized in a short amount of time, but if they ever start to overcook, stir in a splash of cold water to cool the pan down.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 2 to 3 servings
Number Of Ingredients 12
Steps:
- Heat a large cast-iron skillet or high-sided saute pan over medium-high heat. Add the oil and swirl the pan to coat evenly. Add the sausage slices in a single layer and cook until browned on the first side, about 2 minutes. Flip and cook until browned on the second side, about 2 minutes. Use a slotted spoon to remove the sausage slices to a bowl and set aside.
- Add the onion, a splash of water and large pinch salt to the pan and cook over medium-high heat, using a wooden spoon or heatproof rubber spatula to scrape up any browned bits from the bottom of the pan. Cook, stirring occasionally, until the onion is lightly browned in spots and starting to get tender, 5 to 7 minutes. Add the cabbage, crushed red pepper and another pinch salt and cook until cabbage is crisp-tender, 6 to 8 minutes, stirring occasionally. If the pan seems dry at any point, stir in another splash of water.
- Add the garlic and cider vinegar and cook until the vinegar is mostly evaporated, about 1 minute, stirring constantly. Stir in the butter until melted, then return the sausage to the pan along with the apple and cook until the apple slices are just tender, 3 to 4 minutes, stirring occasionally.
- Sprinkle with the scallion and serve immediately with hot sauce alongside.
QUINOA-STUFFED CABBAGE ROLLS
Exceptionally hearty, these cabbage rolls are stuffed with a mouthwatering array of meaty mushrooms and chewy quinoa.
Provided by Julie Morris and Dorothy Vo
Categories Classics Made Clean, Dinner, Lunch, Main Dish
Time 40m
Yield 8 rolls
Number Of Ingredients 15
Steps:
- 1. Bring a large pot of water to a boil. Submerge whole cabbage in water, cover and cook 3 to 4 minutes. Drain water and carefully peel off 8 of the outer leaves. 2. In a sauté pan on medium, heat oil. Add onion, carrot and celery and cook for 5 minutes. Add mushrooms and caraway seeds and cook for 3 minutes more, stirring constantly. Remove from heat and transfer mixture to a food processor. Add miso, flaxseeds and pepper. Pulse to finely chop mixture while retaining plenty of texture. Add walnuts and pulse a few more times to incorporate. Transfer to a large bowl, add quinoa, cheese (if using) and chives and mix thoroughly. 3. To assemble, lay a cabbage leaf on a flat surface. Place a packed 1/2 cup of quinoa mixture on the leaf near the stem end, pressing the mixture into a compact oval, about half the length of the leaf. Fold the top of the leaf down toward the stem, then fold the 2 sides over the filling and roll up. Repeat with remaining cabbage leaves. 4. Into a large sauté pan or shallow pot, pour half of marinara, spreading out sauce to coat the entire bottom surface. Carefully place cabbage rolls, folded side down, in pan. Drizzle tops of rolls with remaining half of marinara. Cover and cook on medium-low for 10 minutes to heat through. To serve, use a spatula to transfer rolls to a plate, spooning a little sauce with them. Sprinkle with additional chives. If storing, transfer rolls and sauce to a sealed container and refrigerate for up to 4 days, reheating as needed. Tip: While this recipe uses only the outside leaves of the cabbage, you can enjoy the remainder of the vegetable chopped and briefly sautéed as a vitamin-packed side to any dish.
Nutrition Facts : Calories 448 calories
CAJUN CABBAGE
We love this dish at our house, and whenever I take it to a potluck, it disappears just as quickly as it does at home. This pleasing recipe was given to me by my sister-in-law from Louisiana. I've made some changes in the ingredients, but the snappy Cajun flavor is still there. It's easy to increase for any number of guests.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- In a large Dutch oven, brown ground beef. Add onions and green pepper; cook until the onions are transparent. Add the rice, tomatoes, tomato sauce, water and seasonings. Cover and bake at 375° for 50-60 minutes or until the cabbage is tender.
Nutrition Facts :
CONTEST-WINNING CAJUN CABBAGE
Looking for a different treatment for cabbage? Try this spicy cheese-topped dish that I adapted from a friend's recipe. I added a little of this and that until it tasted the way I wanted. Not only do my husband and kids like it, I get rave reviews when I make it for company or church functions. -Bobbie Soileau, Opelousas, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a skillet, cook the beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes, tomato sauce, rice, seasonings and hot sauce. , Spread into an ungreased 13x9-in. baking dish. Top with the cabbage and cheese. Cover and bake at 350° for 65-75 minutes or until the rice is tender. If desired, garnish with basil.
Nutrition Facts : Calories 235 calories, Fat 10g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 708mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.
QUINOA JAMBALAYA
Move over Zatarain's® this is healthier and tastier.
Provided by Jessica Collin
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat; cook and stir sausage until browned, about 5 minutes. Add onion to sausage; cook and stir until slightly browned, about 5 minutes. Stir sweet pepper, oregano, thyme, cayenne pepper, celery salt, and red pepper flakes into sausage mixture; cook and stir until fragrant, 1 to 2 minutes.
- Mix quinoa into sausage mixture; cook and stir until quinoa is slightly toasted, about 1 minute. Pour broth and marinara sauce over quinoa mixture. Cover skillet and simmer until quinoa is tender, about 15 minutes.
Nutrition Facts : Calories 420.1 calories, Carbohydrate 26.1 g, Cholesterol 56.1 mg, Fat 27.8 g, Fiber 3.4 g, Protein 14.7 g, SaturatedFat 11.5 g, Sodium 1091 mg, Sugar 4.1 g
CAJUN CABBAGE WITH RICE
Really good and different casserole dish with a KICK! If you like Cajun, you'll love this recipe! One pan recipe...gotta love it!
Provided by AVALONFAAYRE
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h35m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the oil in a large skillet over medium heat. Brown together the beef, green pepper, onion, and garlic until the meat is no longer pink and the vegetables have softened, about 8 minutes. Drain liquid from pan.
- Stir in tomatoes, tomato sauce, rice, salt, basil, oregano, and the cayenne, white, and black pepper (adding more pepper to taste, if desired). Spread mixture into an ungreased 9x12-inch baking pan. Top with cabbage and Colby cheese.
- Cover and bake in preheated oven for 65 to 75 minutes, or until the rice is tender.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 26.9 g, Cholesterol 67.4 mg, Fat 21.6 g, Fiber 5 g, Protein 21.7 g, SaturatedFat 9.5 g, Sodium 850.5 mg, Sugar 7.8 g
BEEF & QUINOA-STUFFED CABBAGE ROLLS RECIPE
Spend only 15 minutes preparing these cabbage rolls. Our Beef & Quinoa-Stuffed Cabbage Rolls are hearty and flavored with onion, parsley & paprika.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place cabbage in large microwaveable bowl. Add water; cover with waxed paper. Microwave on HIGH 4 to 5 min. or until cabbage is softened, but not fully cooked.
- Meanwhile, brown meat with onions in large skillet; drain. Transfer to medium bowl. Add egg, quinoa, half the parsley and paprika; mix lightly.
- Spoon 1/3 cup meat mixture down center of each cabbage leaf; fold sides and ends of leaf over filling to completely enclose filling. Place, seam sides down, in skillet. Add broth; bring to boil. Cover; simmer on medium-low heat 30 min. or until liquid is reduced to about 1/2 cup.
- Transfer cabbage rolls to platter, reserving liquid in skillet. Cover cabbage rolls to keep warm. Whisk tomato paste into reserved liquid; bring to boil. Simmer 1 min. or until slightly thickened, stirring frequently.
- Drizzle cabbage rolls with sauce; sprinkle with remaining parsley. Serve topped with sour cream.
Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g
QUINOA CABBAGE ROLLS
I made this up last night; I had a beautiful red cabbage from the farm stand, and a box of quinoa I was dying to use. Great protein, fiber, vitamins, etc, and very little fat. Enjoy!
Provided by Sudie
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Poach large outer leaves of cabbage in boiling water for 2-3 minutes to soften.
- Meanwhile, cook quinoa in water to which you have added chicken seasoning.
- Set quinoa aside to cool.
- Saute onion, carrot and mushroom in the olive oil until the onion is translucent.
- Mix veggie mixture into quinoa.
- Roll about a quarter cup of the quinoa mixture in each cabbage leaf, by placing mixture at the bottom of the leaf; turn over once, fold sides over, continuing rolling to the end.
- The amount of mixture you use will depend on the size of the cabbage leaves.
- Place rolled leaves into a large sauce pan, place gravy and tomato on top.
- Bring to a boil.
- Turn temperature down to a simmer, cover and cook for 20 minutes.
Nutrition Facts : Calories 297.9, Fat 11.3, SaturatedFat 2.1, Cholesterol 2.2, Sodium 443.4, Carbohydrate 41.2, Fiber 5.1, Sugar 4.5, Protein 11.1
'UNSTUFFED' CABBAGE WITH A KICK
This is an alteration on a typical stuffed cabbage recipe. It's healthy, low-fat, low-carb, and a bit spicy. You can't go wrong with this recipe! You may omit the red pepper and cayenne if you do not like spicy foods, or increase like we do! We serve this over brown rice to make it more of a whole meal. We love it! I used roasted garlic-flavored tomato sauce for extra 'kick.'
Provided by Tamara Glover
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer cooked turkey to a bowl.
- Heat olive oil in the skillet over medium heat; saute onion in hot oil until translucent, about 5 minutes. Add garlic to onion; saute until fragrant, about 1 minute.
- Pour diced tomatoes and tomato sauce over the onion mixture; season with Italian seasoning, basil, red pepper flakes, cayenne pepper, salt, and black pepper. Reduce heat to medium-low and simmer tomato mixture until the tomatoes are softened, about 10 minutes.
- Stir cabbage into the tomato mixture; continue cooking until cabbage is tender, 20 to 25 minutes.
- Stir ground turkey into the mixture; cook to reheat the turkey, 1 to 2 minutes.
Nutrition Facts : Calories 314.6 calories, Carbohydrate 25.6 g, Cholesterol 83.6 mg, Fat 12.6 g, Fiber 9.9 g, Protein 28.2 g, SaturatedFat 2.8 g, Sodium 570.8 mg, Sugar 14.4 g
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