Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spicy Marinara Stuffed Cabbage Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Flora & Vino
  • Total Time: 1 hour
  • Yield: 3-4 servings
  • Diet: Vegan

Description

Spicy Marinara Stuffed Cabbage Bowls with quinoa, lentils, and spicy marinara. Perfect for weeknight dinners, lunches, and meal prep.

Ingredients

  • 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

Instructions

  1. Rinse your cabbage of choice and remove any discolored outer leaves.
  2. 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.
  3. 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.
  4. To prepare the stuffing, add the cooked quinoa, lentils, Tamari light, and all spices to a large bowl and toss to combine.
  5. Spray a large pan with avocado oil, or, if avoiding oil, add a bit of veggie broth instead. Heat over medium heat. Once the pan is warm, add the white onion and diced carrot and sauté 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 the mixture is fragrant and warm throughout. Season with Himalayan sea salt and black pepper. Taste and adjust seasoning, if necessary. Set aside.
  6. Warm the pasta sauce in a medium saucepan until it’s warm and bubbly.
  7. 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.
  8. Store the leftover cabbage bowls in the fridge for 3-5 days and reheat before serving.

Notes

*recipe inspired by “Cabbage Roll Bowls” from Vegan Bowl Attack!

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Category: Entree, Lunch
  • Method: Stovetop
  • Cuisine: Vegan, Gluten Free, Refined Sugar Free

Find it online: https://www.floraandvino.com/spicy-marinara-stuffed-cabbage-bowls/