Allergen Information Contains Dairy (optional). Gluten free, soy free.
Money’s tight around here these days. I’m sure you understand. So I’m figuring out all kinds of ways to use every piece of what we get.
A few weeks ago, we got some beautiful cabbage in our co-op order, which I used to make our Asian Buckwheat Salad.
I was on a mission to make recipes that used the rest of the cabbage AND those beautiful outer leaves.
Here’s what we made with 2 heads of cabbage (plus a few other ingredients):
Asian Buckwheat Salad
Asian Coleslaw (with leftover Asian Dressing)
Italian Cabbage Burritos (with quinoa)
Whole foods really do go a long way–you just have to “see” outside of the box a little bit.
These cabbage burritos might look fancy, but they take around 30 minutes to throw together, using very common real food ingredients.
First, preheat the oven to 350 degrees, begin cooking the quinoa (perfect quinoa for me is 1 cup of quinoa and 1 3/4 cup water–once boiling, cook with lid securely on for 15 minutes), and boil some water for the cabbage leaves (I used the outer layer leaves that usually get thrown away).
As the water is boiling, wash the leaves and trim the hard stems off, cutting into the leaves a little bit if necessary.
Once the water is boiling, add the leaves and cook for 7-10 minutes.
Once the quinoa is finished cooking, add the other ingredients (except for the topping ingredients) and stir until well combined.
Put a heaping 1/4 cup of quinoa mixture in the middle of the leaf and fold up like a burrito.
Top with marinara sauce (we like this brand because it’s so pure–but if this is too expensive, try Muir Glen or Kroger’s Simple Organic version).
Bake at 350 degrees for about 10 minutes.
After cooking for 10 minutes, you can now add your vegan cheese and a few pinches of smoked paprika.
Put the pan back in the oven and bake for an additional 5 minutes, or until cheese is melted.
And this is what you get.
It’s filling and completely yummy. Serve it with an Italian salad, and you have a complete meal.
- 8-10 large cabbage leaves, hard stems removed (preferably the outside leaves)
- 1 cup quinoa, cooked to package directions
- 1 15 oz can tomato sauce (preferably organic)
- ¼ cup fresh basil, chopped
- 1 cup fresh spinach, chopped
- 2 large garlic cloves, minced
- 1 t dried oregano
- ½ t sea salt
- ½ t smoked paprika (or regular if you can't find smoked)
- ¼ t red pepper flakes
- ⅛-1/4 t ground pepper
- For Topping:
- ½ jar of marinara sauce
- vegan cheese, for topping
- Preheat the oven to 350 degrees.
- While cooking quinoa, heat a large pot full of water until boiling.
- Add cabbage leaves and boil for 7-10 minutes.
- Remove from heat and set out to dry.
- Once the quinoa is finished cooking, add tomato sauce, basil, spinach, garlic, and all spices.
- Stir until combined.
- Place ¼ cup of quinoa mixture in the middle of the cabbage leaf.
- Wrap up like a burrito and place in pan, seam side down.
- Top with marinara sauce and bake for 10 minutes.
- Take pan out and top with cheese and a sprinkle of smoked paprika.
- Bake for 5 more minutes.
- Serve warm with a salad and your favorite garlic bread!