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Cajun Quinoa Stuffed Cabbage

Author - Alyssa Rimmer

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

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. {I'll be honest, I had a little help from Tastespotting}

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!

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

5 from 2 votes
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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.

Course Main Course
Cuisine American
Keyword cajun, stuffed cabbage
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 Servings
Calories 206 kcal
Author Queen of Quinoa

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

  1. Preheat the oven to 350 degrees F
  2. Blanch the cabbage leaves and set aside (see directions on blanching here)
  3. Over medium heat saute the carrots until slightly tender, 2 minutes. Add the garlic and shallot and saute until translucent, another 1 - 2 minutes
  4. Toss in the pepper and kohlrabi, sauteing for 2 minutes.
  5. Add the turkey and start to break it up with a wooden spoon. Cooking until the meat is browned.
  6. Add you spices, squash, tomato paste and water and cook for 5 minutes.
  7. Add the quinoa and toss until it is warm and fully combined.
  8. 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.
  9. Place the cabbage pockets in a baking dish and bake for 10 minutes.
  10. Serve immediately and topped with some hot sauce for an extra kick.
  11. Enjoy!

Recipe Notes

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

Nutrition Facts
Cajun Quinoa Stuffed Cabbage
Amount Per Serving
Calories 206 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Cholesterol 31mg 10%
Sodium 673mg 28%
Potassium 810mg 23%
Total Carbohydrates 22g 7%
Dietary Fiber 5g 20%
Sugars 5g
Protein 18g 36%
Vitamin A 73.5%
Vitamin C 83.2%
Calcium 7.6%
Iron 12.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

This post was shared on: Whole Food Fridays 

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

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