Lentil and Quinoa Cabbage Roll Recipe (from Alberni Veg Supper Club "Get Stuffed" Night April 18, 2019)

The following recipe for lentil and quinoa cabbage rolls is from the "Get Stuffed" Night   (April 18, 2019)

 @ the Alberni Vegetarian Supper Club every 3rd Thursday of the month (except summer break in July and August) at 6 p.m. at the Basement Kitchen of the Seventh Day Adventist Church, 4109 Kendall Street, Port Alberni, BCV9Y 4H9.  If you want to look over the monthly recipe list, simply send an email to pasda75@gmail.com (see more at the bottom of this post)


LENTIL AND QUINOA CABBAGE ROLL RECIPE- 


INGREDIENTS
1 head of Green Cabbage, see Instructions below

For the Filling
3/4 cup Brown Lentils
3 cups Water
1/2 cup uncooked Quinoa
1 cup Vegetable Broth
1 small Onion, diced
1 Tbsp. each: Vegetable Oil, Red Wine Vinegar
2 Tbsp. Soy Sauce
1 tsp. Smoked Paprika

For the Sauce:
1 (28 ounce) can Tomato Puree
1 Tbsp. Maple Syrup, or sweetener of choice
1 1/2 tsp. Red Wine Vinegar

Salt and Pepper to taste


INSTRUCTIONS
Place 3 inches water into a large pot and add cabbage. Bring to a boil, lower heat and cover.  Steam until leaves peel off easily, 20 minutes. Remove cabbage & cool for a few minutes. **See notes at the bottom of this recipe.

Preparing the filling: Place the water into a small saucepan and add lentils. 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. When lentils are finished cooking, drain any excess liquid.

While the lentils simmer, place broth into a small saucepan and add quinoa. 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. Remove from heat and allow to sit with the lid on the pot for 5 minutes.

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. Add 1 1/2 cups of the cooked lentils and 1 cup of the cooked quinoa, along with red wine vinegar, soy sauce, smoked paprika, salt and pepper to taste. Flip a few times just to combine the ingredients, then remove from heat.

Preheat the oven to 350°F/177C.

Stir all sauce ingredients together in a small bowl, then distribute about 1/2 cup of the sauce into the bottom of 9 x 9 inch baking dish.

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. 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. 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.

Spoon remaining sauce over the rolls, cover and bake for 1 hour. Remove from oven and allow to cool for a few minutes before serving.

Recipe Notes
**You only need a small head of cabbage for this, but in order to get the most large, easily rollable leaves, use a large head for the larger, outermost layers of leaves then save the rest for another use.


The Alberni Vegetarian Supper Club is a culinary treat and then some.  Beginners or "old hands" at cooking are delighted with the international and local recipes.  

Who attends?  People from different cultural backgrounds and all age groups.  
What do they have in common?   They all want to made eating healthier a daily habit.
What if you cannot cook but want to sample?  We have several folks who love attending but don't cook.  Join us for dinner with a $3 donation to help us out with the food and rental costs.  

Each month, a suggested Vegetarian/Vegan themed recipe list is sent out (e.g., Crazy for Curries or Turning Japanese or Eat like a Canuck ) and  attendees select a recipe or 2 to make and share at the Supper Club meeting.  

Are you an absolute beginner?  No worries, vegetarian cooking tips and help is just an email away.  For demos and hands on experiences, feel free to come an hour earlier on the meeting day and learn some cooking techniques as we prepare sample dishes at the kitchen.  

Cooking demonstrations are held as requested and often get lively as folks happily jump in and participate,  Children and teens find it great fun and interesting to be able to easily create delectable dishes and wholesome treats.

Nutritional Nuggets and Healing Food Recipes are shared as seasonal and health concerns arise.  For example, during colder months, a Turmeric Latte (recipe following) is served for its anti-inflammatory and immune boosting properties.  And if you’re feeling under the weather, a hot drink often feels great going down and the bonus is it helps you feel better faster!

Interested?  Join the fun every 3rd Thursday of the month (except summer break in July and August) at 6 p.m. at the Basement Kitchen of the Seventh Day Adventist Church, 4109 Kendall Street, Port Alberni, BCV9Y 4H9.  If you want to look over the monthly recipe list, simply send an email to pasda75@gmail.com 

Be blessed, know and enjoy your foods, boost your life!  
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Looking for a Delicious Gluten-Free Perogie (Dumpling) Recipe to go with your Cabbage Rolls? 
 

Click HERE or on the above image to go the Hubpages recipe for Gluten-Free Perogies.

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