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July 20, 2012

by Alyssa Rimmer

Cajun Quinoa Stuffed Cabbage

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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.

Yum!

Facebook logoTwitter logoPinterest logoCajun Quinoa Stuffed Cabbage | Gluten-free | Queen of Quinoa

Cajun Quinoa Stuffed Cabbage

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.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 Servings
Calories 206kcal
Author Queen of Quinoa
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5 from 2 votes

Ingredients

  • 8 napa cabbage leaves blanched*
  • 1/2 lb 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

Instructions

  • 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!

Notes

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

Nutrition

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

 

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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9 comments
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  1. I made this recipe last night, using haddock instead of turkey. It was delicious. One question, though: how do you get the leaves off the cabbage without tearing them? It looks so pretty in the picture with the whole leaves, but mine were messy.

  2. I love this!! This is so much healthier than traditional heavy stuffed cabbage! I can’t wait to try this. I am bookmarking this!

  3. Hi Alyssa!
    Thank you so much for sharing your beautiful cabbage rolls at the first ever Whole Food Fridays! They look amazing… and I bet they taste amazing too! =)
    Hugs,
    Megan

  4. Wow! Great inspiration for a vegetarian Quinoa Cabbage Roll. I love that you used such a variety of veg and seasonings.

    • Thank you , Christine! They turned out lovely and would be perfect with a number of different ingredients! xo

  5. Wow, you totally fooled me – I thought these were rice paper wraps! Great idea. I love the mix of raw and cooked for summer! Thanks for sharing!

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