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RELATED RECIPES
Moroccan Spiced Cabbage Rolls
Vegetable Quiche Muffins
Quinoa and Lentil Stuffed Cabbage Rolls
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2.2 hours
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
cheddar cheese
gluten-free
(?)
Has gluten from:
soy sauce (regular)
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
cheddar cheese
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
brown lentil
maple syrup
cheddar cheese
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sodium as 77.6% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 8.2% of RDA
• Calories: 31.1% of RDA
• Carbs: 17.2% of RDA
• Fat (total lipid): 25.9% of RDA
• Fiber: 44.3% of RDA
• Fructose: 9.6% of RDA
• Protein: 17.0% of RDA
• Sodium: 77.6% of RDA
• Sugar: 65.8% of RDA
• Vitamin A (IU): 46.2% of RDA
• Vitamin B6: 19.8% of RDA
• Vitamin C: 97.0% of RDA
• Iron: 6.6% of RDA
• Magnesium: 19.6% of RDA
• Manganese: 17.3% of RDA
• Niacin: 7.9% of RDA
• Potassium: 17.4% of RDA
• Zinc: 16.0% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
INGREDIENTS
Amount
Measure
Ingredient
Substitutions
1
head
*see note*.
 
3/4
cups
 
3
cups
 
1/2
cups
uncooked.
 
1
cup
 
1
whole
diced.
 
1
tbsp
 
1
tbsp
 
2
tbsp
1
tsp
 
1
can
28-ounce can.
 
1
tbsp
 
1 1/2
tsp
 
 
 
 
 
 
 
1
cup
shredded.
 
1/4
cups
leaves for garnish.
 
 
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PREPARATION
PREPARING THE CABBAGE
1.
Place about 3 inches of water into a large pot and add cabbage.
2.
Place over high heat. Bring to a boil, lower heat and and cover.
3.
Allow to steam until leaves peel off easily, about 20 minutes. Remove from heat and allow to cool for a few minutes.
PREPARING THE FILLING
4.
While the cabbage steams, begin preparing the filling. Place the water into a small saucepan and add lentils.
5.
Bring the water to a boil, lower heat and allow to simmer until lentils are just fully cooked, about 35 minutes, adding water to the pot as needed.
6.
When lentils are finished cooking, drain any excess liquid.
7.
While the lentils simmer, place broth into a small saucepan and add quinoa.
8.
Place over high heat and bring to boil. Lower heat, cover and allow to simmer until all of the water is absorbed, about 20 minutes.
9.
Remove from heat and allow to sit with the lid on the pot for 5 minutes.
10.
Coat the bottom of a large skillet with oil and place over medium heat. Add onion and cook until soft and translucent, about 5 minutes.
11.
Add 1 1/2 cups of the cooked lentils and 1 cup of the cooked quinoa, along with 1Tbsp red wine vinegar, soy sauce, smoked paprika, salt and pepper to taste.
12.
Flip a few times just to combine the ingredients, then remove from heat.
13.
Preheat the oven to 350°.
PREPARING THE SAUCE
14.
Stir tomato puree, 1 1/2 tsp red wine vinegar, maple syrup, and salt and pepper (to taste) together in a small bowl, then distribute the sauce into the bottom of 9 x 9 inch baking dish.
PREPARING THE CABBAGE ROLLS
15.
Peel a leaf off of the cabbage head and place it onto a work surface with the stem side facing you. Trim any very thick portions of the leaf near the base.
16.
Spoon 3 to 4 tablespoons of filling onto the center of the leaf. Fold the base side over the filling, then wrap the sides inward over the filling.
17.
Roll the center away from you to wrap everything up. Place the roll, seam side down, into the baking dish. Repeat until all of the filling is used.
18.
Cover and bake for 1 hour.
19.
Remove from the oven, add shredded cheddar cheese and return to the oven for 5 minutes, or until the cheese melts.
20.
Remove from oven and allow to cool for a few minutes before serving. Sprinkle with fresh parsley leaves.
NOTES, TIPS, TRICKS, HINTS, ETC:
You only need a small head of cabbage for this, but in order to get the most large, easily rollable leaves, I suggest going with a large head and only using the larger, outermost layers of leaves. You can save the rest for another use.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free soy sauce for soy sauce (regular).
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free soy sauce for soy sauce (regular).
 
NUTRITION
This recipe has the following nutrient totals:
Calories 623
Protein 19.1 g
Carbohydrates 47.3 g
Iron 1.24 mg
Fiber 12.4 g
Calcium 82.0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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