Light Vegetarian Chou Farci with Mushrooms and Quinoa
Light Vegetarian Chou Farci with Mushrooms and Quinoa
Classic DishChou farci
Prep: 35 min • Cook: 90 min. A lighter, plant-based take on chou farci, featuring tender cabbage leaves filled with a hearty mixture of sautéed mushrooms, protein-rich quinoa, and finely chopped vegetables, all bathed in a light vegetable broth. This dish offers a delightful and wholesome alternative to traditional meat-filled cabbage rolls, perfect for a nutritious and satisfying meal.
- Preparation time
- 35 min
- Cooking time
- 1 hr 30 min
- Total time
- 2 hrs 5 min
- Servings
- 8
Instructions
Prepare Cabbage
- 1Carefully remove the core from the cabbage and loosen the leaves by blanching the whole head in boiling water for 5-10 minutes, or until the outer leaves are pliable. Gently peel off 8-10 large leaves. Reserve any smaller leaves for another use.
- 2If the leaf veins are thick, carefully shave them down with a knife to make rolling easier.
Make the Filling
- 1In a large skillet, heat olive oil over medium heat. Add chopped onion, carrots, and celery and sauté until softened, about 8-10 minutes.
- 2Add the minced garlic and chopped mushrooms. Cook until the mushrooms release their liquid and it evaporates, about 5-7 minutes.
- 3Stir in the tomato paste and cook for 1 minute until fragrant.
- 4In a large bowl, combine the cooked quinoa, mushroom mixture, chopped fresh herbs, salt, and pepper. Mix well.
Assemble and Cook
- 1Preheat your oven to 375°F (190°C). Place the blanched cabbage leaves flat on a clean surface.
- 2Spoon a portion of the filling onto the center of each cabbage leaf. Fold in the sides of the leaf, then roll up tightly to enclose the filling.
- 3Arrange the stuffed cabbage rolls seam-side down in a baking dish. Pour the vegetable broth around the rolls.
- 4Cover the baking dish tightly with foil or a lid and bake for 75-90 minutes, or until the cabbage is tender and the flavors have melded.
Nutrition Information
- Calories
- 180 kcal
- Protein
- 8 g
- Fat
- 6 g
- Carbs
- 25 g
| Nutrient | Per serving |
|---|---|
| Calories | 180 kcal |
| Protein | 8 g |
| Fat | 6 g |
| Carbs | 25 g |
Tips
- To easily separate cabbage leaves without tearing, freeze the whole cabbage for a few hours then thaw.
- Ensure the cabbage rolls are tightly wrapped to prevent the filling from escaping during the cooking process.
- Serve the chou farci hot, spooning some of the flavorful vegetable broth from the baking dish over the top.
