Red Cabbage and Quinoa Rolls

Name: Red Cabbage and Quinoa Rolls
Total time: 3000 s
Yield: 2 servings
Cuisine: American
Ingredients: 8-10 red cabbage leaves; 3/4 cup quinoa (150 grams)

Nunzia Marzocco @Nunziamarzocco68

Red Cabbage and Quinoa Rolls

Nunzia Marzocco @Nunziamarzocco68

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Ingredients

50 minutes

2 servings

8-10red cabbage leaves
3/4 cupquinoa (150 grams)
1 carrot
1 zucchini
1 garlic clove
2 tablespoons grated Parmesan cheese
5 1/3 ounces low-moisture mozzarella or similar melting cheese (150 grams)
Extra virgin olive oil, as needed
Sweet paprika and salt, to taste

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Steps

50 minutes

1

Trim the ends off the zucchini and cut it into pieces. Peel and trim the carrot, then cut it into pieces as well. Sauté both in a skillet with a drizzle of olive oil and the garlic clove. Season with salt and sweet paprika. Cook over low heat with a lid until tender. Once cooked, set aside.
2

Rinse the quinoa under running water, then cook it in lightly salted water. Once done, drain and set aside.
3

Blanch the red cabbage leaves in salted water. When ready, drain them, pat dry with a kitchen towel, and remove the toughest part of the central stem.
4

In a bowl, combine the cooked quinoa, sautéed vegetables (removing the garlic), grated Parmesan, and the melting cheese cut into pieces.
5

Mix everything together and fill the cabbage leaves, rolling them up to form rolls. Place them in an oiled baking dish, then drizzle with olive oil and sprinkle with grated Parmesan. Bake at 350°F (180°C) for 20 minutes.