Description
Delicious stuffed cabbage burgers filled with quinoa, black beans, and fresh vegetables.
Ingredients
Scale
- 1 large head cabbage (Outer leaves removed and core cut out)
- 1 cup cooked quinoa (Or your choice of grain)
- 1 cup black beans (Drained and rinsed)
- 1 medium bell pepper (Diced)
- 1 small onion (Chopped)
- 2 cloves garlic (Minced)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- Salt and pepper (To taste)
- Your choice of toppings (e.g., avocado, salsa, or tahini)
Instructions
- Preheat your oven to 375°F (190°C).
- Remove the outer leaves of the cabbage and carefully cut out the core to make the leaves pliable.
- Boil the leaves in water for 2-3 minutes until tender, then drain and set aside.
- In a large mixing bowl, combine the cooked quinoa, black beans, diced bell pepper, chopped onion, minced garlic, olive oil, ground cumin, salt, and pepper. Mix well.
- Take a cabbage leaf and spoon a portion of the filling into the center.
- Gently roll it up, tucking in the sides to seal the filling.
- Place the rolled cabbage burger seam-side down on a baking sheet lined with parchment paper. Repeat with the remaining leaves and filling.
- Once all the cabbage burgers are assembled, place them in the preheated oven.
- Bake for 25-30 minutes, or until the edges start to brown and the filling is heated through.
- Remove the cabbage burgers from the oven and let them cool slightly.
- Top with your favorite toppings and serve warm.
Notes
- These stuffed cabbage burgers can be customized with different grains or toppings according to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 burger
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg