VEGAN GLUTEN-FREE STUFFED CABBAGE
Listen to the Big Blend Radio interview with 5-Star Chef Ivan Flowers who shares tips on cooking and preparing his stuffed cabbage recipe, that serves 4-6.
Filling
5 Large Button Mushrooms
3 Large Carrots
3 Large Celery Stalks
1 Medium Red Onion
1 Red Pepper
3 Cloves Garlic
¼ Cup Dry Quinoa
1 Tbsp. Olive Oil
2 Tsp. Dry Basil
2 Tsp. Dry Italian Seasoning
¼ Tsp. Salt
¼ Tsp. Pepper
Juice of 2 Lemons
Spray Oil
1 Medium Head Green Cabbage
Preheat Oven to 400. Spray a large baking sheet with oil. On it place the carrots cut in half, the celery cut in half, the red onion (peeled and cut into ½ inch slices), the red pepper (seeded, cored and cut in half) and the mushrooms place cap side down. Spray the veggies generously with oil and roast in the oven for 30- 40 minutes, until they are cooked. Remove from oven and set aside.
While veggies are cooking, core the cabbage and place it core side down into a microwavable bowl. Add in 1 ½ cups water and the juice of 1 lemon. Cover tightly with plastic wrap and microwave for 12 minutes. Remove from microwave & leave covered. Cook the ¼ cup quinoa to package directions, set aside.
In large sauté pan over low heat add in the 3 cloves garlic, finely minced, the dry herbs and the salt and pepper. Cook until garlic is soft then remove from heat. Remove roasted veggies from the oven and dice them. Add the diced veggies, cooked quinoa and juice of 1 lemon into pan with garlic. Cook over medium heat for 3-5 minutes then set aside.
Sauce
2 14 Oz. Cans No Salt Added Diced Tomatoes
4 Oz. Tomato Paste
¼ Cup Apple Cider Vinegar
1 Tbsp. Brown Sugar
½ Tsp. Cumin
¼ Tsp. Smoked Paprika
Juice of 1 Lime
1 Tsp. Sriracha
1 Tsp. Sweet Chili
Salt
Pepper
Put everything but the salt & pepper into a blender. Blend until smooth & then salt & pepper to taste.
Assembly
Preheat oven to 350. Spoon 1 inch of sauce into a 9 X 12 casserole dish. Remove cooked cabbage from bowl and peel of leaves. Place leaves on paper towel. Spoon 1 ½ Tbsp. of veggie filling onto bottom 1/3 of cabbage leaf. Roll like a burrito & place seam side down into casserole dish. Continue until dish is tightly filled. Top with remaining sauce. Cover tightly with foil and bake for 30 minutes until sauce is bubbling.
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