Our hearty Stuffed Cabbage is the perfect dish for your St. Patrick’s Day celebration! This delicious, nourishing recipe provides a meatless take on traditionally meat-friendly Irish dishes, and makes it the ideal menu item to serve for any party. Not only is this a vegan recipe, but (thanks to the cabbage, a cruciferous vegetable), this dish is high in antioxidants, fiber, potassium, manganese and vitamins K, C, and B6. Studies have even shown that daily consumption of cruciferous vegetables have cancer preventing benefits due to their antioxidant properties, anti-inflammatory richness, and high in glucosilates (1). So go ahead and partake in this fabulous recipe–we hope you love it as much as we do!
Sweet & Sour Stuffed Cabbage
Serves: 11 individual stuffed cabbage pieces
[b]Sweet & Sour Sauce[/b]
1 tablespoon Olive Oil
1 cup onion, chopped
28 oz tomatoes, crushed or strained tomatoes
2 tbsp balsamic vinegar
1 1/2 tsp maple syrup
1/2 cup raisins, golden seedless
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 1/4 cup Water[br]
1 head green cabbage, cored (11 leaves needed)
1 cup quinoa, raw (rinsed)
1 Tablespoon olive oil
1 cup onions, chopped
1 1/2 cup carrots, grated
1 1/2 cup zucchini, grated includes skin
2 1/4 cup vegetable broth, low sodium
[b]Preparing the sauce:[/b]
In a large saucepan add olive oil and add the onions and cook over medium-low heat for 5-8 minutes until golden color.
Add the tomatoes, balsamic vinegar, maple syrup, raisins, sea salt, pepper, and water.
Bring to a boil, then lower the heat and simmer uncovered for about 30 minutes stirring occasionally. Set aside.
Bring a large pot of water to a boil.
The entire core of the cabbage should be removed using a paring knife. Add the head of cabbage into the boiling water for about 5-8 minutes until the cabbage is soft. Remove to a plate, rinse under cold water and then remove 11 pieces of cabbage.
You can use the rest of the cabbage for cole slaw.
In a medium saucepan place rinsed quinoa and dry roast over low-medium heat for about 3-5 minutes.
Add olive oil and onions. Cook for 3-5 minutes over medium heat until translucent then add grated carrots and zucchini stir and cook for about 3 minutes.
Add vegetable broth bring to a boil then lower heat to a simmer and cook for 15 minutes until quinoa is soft and water is absorbed. Add 1/4 teaspoon of sea salt and mix together.
Place 1 cup of the sauce on the bottom of an oven safe dish. Place 1/2 cup of filling in the center of each cabbage leaf tuck the sides in and roll up towards the outside edge.
Place the cabbage rolls seam side down, (If you have to place some cabbage rolls on top of others make sure you add sauce then place the cabbage roll then pour the remaining sauce over the cabbage rolls.)
Cover the with leftover cabbage leaves over the sauce and bake for 25 minutes.
(1) Kusznierewicz, B, Bartoszek A., Wolska, L et al. Partial characterization of white cabbages (Brassica oleracea var. capitata f. alba) from different regions by glucosinolates, bioactive compounds, total antioxidant activities, and proteins. LWT Food Science and Technology 2008, 41, 1-9. 2008.