Hey you! How’s it going?
Virginia had it’s first snow of the season this weekend!
It didn’t stick much, but it was that wet snow-man kind of snow that makes the world look like a real-life snow globe.
We discovered that Harper loves snow, and Harper discovered that she can eat that white stuff on the ground, so it was a good time for all of us.
Being “snowed in” had me craving hearty meals that warm you from the inside out.
What’s more cozy than edible cabbage “bowls” stuffed with a hearty mixture of quinoa, lentils, veg, and spicy marinara?
These Spicy Marinara Stuffed Cabbage Bowls are a lighter plant-based version of classic cabbage rolls with a twist!
To be honest, I’ve never been much of a cabbage person, and I think this is because I always forget that you can cook it.
Cooked cabbage takes on a silky, softer taste compared to its raw form.
If you’re indifferent to cabbage, too, I promise you’ll be a fan after you try these cabbage bowls.
I love serving this dish in edible cabbage “bowls”, because it’s a whole lot easier than rolling the cabbage leaves up, but still gets the job done!
Where traditional cabbage rolls are stuffed with smoked sausage, I used a mixture of quinoa, lentils, and a secret spice blend to give the stuffing that “smoky” flavor without any meat!
Play around with the spice mixture below to draw out your favorite flavors– lately I’ve been liking adding a bit more cumin and turmeric.
If you want more heat, add a touch more cayenne!
Let’s talk sauce.
Most of the time, I make my own marinara because so many of the store-bought options out there have a bunch of additives and sugar.
I’m so glad that I recently discovered Cucina Antica for those times when I need a fresh option fast.
I love using these sauces because they’re made with no artificial preservatives, no added sugar or water, and are made with real Italian San Marzano tomatoes.
The Spicy Arrabbiata Sauce is the perfect topping to zest up your cabbage bowls!
Enjoy these Spicy Marinara Stuffed Cabbage Bowls as a fun weeknight dinner or lunch.
I like to boil the entire head of cabbage and build cabbage bowls for lunches and dinners throughout the week.
If you’re feeling adventurous you can wrap up the cabbage like a burrito and eat it that way.
This would also be a beautiful and creative dish to serve dinner guests!
If you make these Spicy Marinara Stuffed Cabbage Bowls, let me know!
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me yours!
Want more stuffed veggie ideas? Check out my Stuffed Purple Sweet Potatoes with Tandoori Chickpeas and Turmeric Tahini, Italian Quinoa Stuffed Eggplant, and Italian Stuffed Spaghetti Squash with Crispy Chickpeas. too!
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Lightened-up plant-based version of classic cabbage rolls with quinoa, lentils, and spicy marinara. Perfect for weeknight dinners, lunches, and meal prep.
- 1 small head cabbage, purple or green
- avocado oil spray (optional)
- 1/4 cup chopped white onion
- 3 medium carrots, peeled and diced
- 2 cups cooked quinoa, any color
- 1 15 oz. can lentils, drained and rinsed
- 1/2 tsp Tamari light
- 1 TBSP smoked paprika
- 1 1/2 tsp dried oregano
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp garlic powder
- 1/2 tsp coriander
- 1/4 tsp cayenne pepper
- Himalayan sea salt to taste
- Black pepper to taste
- 6 oz. your favorite pasta sauce
- For serving: Red Pepper Flakes, Vegan Parmesan, fresh herbs
- Rinse your cabbage of choice and remove any discolored outer leaves.
- Bring a large pot of water to a rolling boil over high heat. Add the entire head of cabbage and boil for 8-10 minutes, until cabbage is tender and the leaves start to separate from the core.
- Drain the cabbage in a colander and allow to cool slightly. Carefully remove the leaves from the core, discarding the tough core in the center. Pat the leaves dry and set aside while you prepare the stuffing.
- To prepare the stuffing, add the cooked quinoa, lentils, Tamari light, and all spices to a large bowl and toss to combine.
- Spray a large pan with avocado oil, or, if oil free, add a bit of veggie broth instead. Heat over medium heat. Once the pan is warm, add the white onion and diced carrot and saute for about 5 minutes, until veggies are translucent and soft. Next, add the stuffing mixture to the pan and heat for an additional 3-5 minutes, until mixture is fragrant and warm throughout. Season with Himalayan sea salt and black pepper. Taste and adjust seasoning, if necessary. Set aside.
- Warm the pasta sauce in a medium saucepan until warm and bubbly.
- To serve, add two cabbage leaves to a bowl and fill with spicy stuffing mixture. Top with warm marinara sauce. Garnish with red pepper flakes, vegan parmesan, and fresh herbs.
- Store leftover cabbage bowls in the fridge for 3-5 days and reheat before serving.
*recipe inspired by “Cabbage Roll Bowls” from Vegan Bowl Attack!
- Category: Entree, Lunch
- Cuisine: Vegan, Gluten Free, Refined Sugar Free
This post is brought to you by Cucina Antica, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!