- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 303.2
- Total Fat: 12.8 g
- Cholesterol: 8.3 mg
- Sodium: 634.2 mg
- Total Carbs: 40.5 g
- Dietary Fiber: 5.5 g
- Protein: 9.1 g
Mediterranean Quinoa Cabbage RollsSubmitted by: EARTHTONED84
IntroductionYou can also substitute whole grain couscous for 11g of protein, 334 calories and 9 grams of fiber. You can also substitute whole grain couscous for 11g of protein, 334 calories and 9 grams of fiber.
4 1/4 cup(s) water, divided
8 large Savoy or green cabbage leaves
3/4 teaspoon(s) salt, divided
1 cup(s) whole-wheat couscous
2 tablespoon(s) extra-virgin olive oil
4 clove(s) garlic, minced
4 cup(s) chopped plum tomatoes
2 teaspoon(s) red-wine vinegar
1 teaspoon(s) sugar
1/4 teaspoon(s) ground cinnamon
1/3 cup(s) crumbled feta cheese
3 tablespoon(s) chopped Kalamata olives
2 tablespoon(s) chopped fresh mint, plus more for garnish
-Bring 1 1/2 cups water and 1/4 teaspoon salt to a boil in a small saucepan. Stir in couscous, cover, and remove from the heat. Let stand for at least 5 minutes.
-Transfer the cabbage leaves to a clean work surface to cool. Discard the water and dry the pan.
-Heat oil in the skillet over medium heat. Add garlic and cook, stirring often, until fragrant, about 30 seconds. Add tomatoes, vinegar, sugar, cinnamon, the remaining 1/2 teaspoon salt, and the remaining 1/4 cup water. Cover and cook, stirring occasionally, until the tomatoes are mostly broken down, 8 to 10 minutes.
-Meanwhile stir feta, olives, and 2 tablespoons mint into the couscous. Mound about 1/2 cup of the couscous mixture at the stem end of each cabbage leaf. Roll into a bundle, tucking in the sides.
-When the tomato sauce is ready, add the cabbage rolls seam-side down. Cover and cook until the rolls are hot all the way through and the cabbage is very tender, 5 to 8 minutes. Serve the cabbage rolls topped with the sauce. Garnish with mint, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user NELLIONELLIO.