Stuffed Cabbage Leaves With Quinoa Recipe

A vegan variant of the famous Grandma classic.

Stuffed Cabbage


  • 8 large leaves of green cabbage
  • 3 or 4 shallots
  • 1 clove of garlic
  • 1 carrot
  • 1 zucchini
  •  1 red pepper
  • 1 yellow pepper
  • 2 tablespoon (s) of sunflower oil
  • 1 tablespoon spice blend (ras el-hanout, sumac, cumin, and coriander)
  • 1/2 teaspoon chili
  • 600 g cooked quinoa, buckwheat, rice or spelled
  • 2 tablespoon (s) tablespoon juice of a lemon
  • olive oil


Peel and finely chop the shallots, garlic, carrot, and zucchini. Seed and finely chop the peppers.

Cook the cabbage leaves in a steamer, flat if possible, 20 to 25 minutes until they are soft, but do not break.

Preheat the oven to 180 ° / th. 6. Sweat the shallots, garlic, and vegetables in a pan with the sunflower oil over low heat. When they are all melting, add the spices and chili, and stir well. Then pour the quinoa (or selected seeds) and stir over medium heat. Salt, pepper, taste, and add olive oil, adjust the seasoning if necessary. You can leave caramelize slightly, but not too much so that the seeds do not harden. Sprinkle with lemon juice and stir again.

Put each sheet flat, remove the hard part of the stem. Put 1 or 2 tbsp. of seeds in the center, fold the sheet around and place the package open side down, in a gratin dish. Repeat for each cabbage leaf by setting each stuffed leaf against its neighbor. Heat in the oven a few minutes before serving.

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