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Cajun Quinoa Stuffed Cabbage

We just joined our first CSA. I'm thrilled. Who wouldn't like a box of fresh, organically grown vegetables delivered to their office every week? I'm one lucky, little gal.

Our first week's bounty was plentiful. There were a few things I didn't know what to do with, so I improvised. 

Cabbage was the first thing that came out of our box that I wanted to try. I had made stuffed cabbage before, but it didn't really turn out like I had hoped it would. So I did a quick search, luckily there were tons of recipes to go off of.

My goal was to use as much as I could from our CSA share. I managed to squeeze in three of the basket ingredients into this dish and it turned out great. A heart warming, but still light and summery meal. With a subtle heat that elevates the quinoa and brings out the flavor of the turkey.


Cajun Quinoa Stuffed Cabbage | Gluten-free | Queen of Quinoa

Cajun Quinoa Stuffed Cabbage

4.8 from 4 votes
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!
author: Alyssa
yield: 4 Servings
Stuffed cabbage rolls on a plate.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes


  • 8 napa cabbage leaves blanched*
  • 1/2 pound turkey ground turkey ours was cajun flavored
  • 1 small kohlrabi peeled and diced
  • 1 medium carrot diced
  • 1 small summer squash diced
  • 1/2 red bell pepper diced (any color would work)
  • 1 small shallot or 1/4 onion, diced
  • 3 garlic cloves minced
  • 1 tablespoon olive oil
  • 1 cup cooked quinoa
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon tomato paste
  • 3 tablespoons water


  • 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!


gluten-free | dairy-free | egg-free | soy-free | nut-free


Calories: 206kcal | Carbohydrates: 22g | Protein: 18g | Fat: 6g | Cholesterol: 31mg | Sodium: 673mg | Potassium: 810mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3675IU | Vitamin C: 68.6mg | Calcium: 76mg | Iron: 2.2mg
cuisine: American
course: Dinner, Main Course

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