Red Cabbage And Quinoa Rolls Recipe by Nunzia Marzocco
Cooking Instructions 50 minutes 1 Trim the ends off the zucchini and cut it into pieces. Peel and trim the carrot, then cut it into pieces as well. Sauté both in a skillet with a drizzle of olive oil and the garlic clove. Season with salt and sweet paprika. Cook over low heat with a lid until tender. Once cooked, set aside. 2 Rinse the quinoa under running water, then cook it in lightly salted water. Once done, drain and set aside. 3 Blanch the red cabbage leaves in salted water. When ready, drain them, pat dry with a kitchen towel, and remove the toughest part of the central stem. 4 In a bowl, combine the cooked quinoa, sautéed vegetables (removing the garlic), grated Parmesan, and the melting cheese cut into pieces. 5 Mix everything together and fill the cabbage leaves, rolling them up to form rolls. Place them in an oiled baking dish, then drizzle with olive oil and sprinkle with grated Parmesan. Bake at 350°F (180°C) for 20 minutes. 1 Trim the ends off the zucchini and cut it into pieces. Peel and trim the carrot, then cut it into pieces as well. Sauté both in a skillet with a drizzle of olive oil and the garlic clove. Season with salt and sweet paprika. Cook over low heat with a lid until tender. Once cooked, set aside. 1 Trim the ends off the zucchini and cut it into pieces. Peel and trim the carrot, then cut it into pieces as well. Sauté both in a skillet with a drizzle of olive oil and the garlic clove. Season with salt and sweet paprika. Cook over low heat with a lid until tender. Once cooked, set aside. 2 Rinse the quinoa under running water, then cook it in lightly salted water. Once done, drain and set aside. 2 Rinse the quinoa under running water, then cook it in lightly salted water. Once done, drain and set aside. 3 Blanch the red cabbage leaves in salted water. When ready, drain them, pat dry with a kitchen towel, and remove the toughest part of the central stem. 3 Blanch the red cabbage leaves in salted water. When ready, drain them, pat dry with a kitchen towel, and remove the toughest part of the central stem. 4 In a bowl, combine the cooked quinoa, sautéed vegetables (removing the garlic), grated Parmesan, and the melting cheese cut into pieces. 4 In a bowl, combine the cooked quinoa, sautéed vegetables (removing the garlic), grated Parmesan, and the melting cheese cut into pieces. 5 Mix everything together and fill the cabbage leaves, rolling them up to form rolls. Place them in an oiled baking dish, then drizzle with olive oil and sprinkle with grated Parmesan. Bake at 350°F (180°C) for 20 minutes. 5 Mix everything together and fill the cabbage leaves, rolling them up to form rolls. Place them in an oiled baking dish, then drizzle with olive oil and sprinkle with grated Parmesan. Bake at 350°F (180°C) for 20 minutes. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls No Bake Chocolate Peanut Butter Cheesecake Tomato Bisque Corn Soup 🌽 Jamaican brown stew fish My Hurricane Milton Sandwich 2024 No Bake Chocolate Peanut Butter Cheesecake Tomato Bisque Corn Soup 🌽 Jamaican brown stew fish My Hurricane Milton Sandwich 2024 Chana daal vada Mushroom matar Garlic Mushroom Dry Horse Gram chutney Saint Marcellin and Walnut Æbleskivers Idli Dosa Kara Podi with Chana Daal Mushrooms and Mixed Vegetables Pulao Tomato Bisque Beef & Onion Spaghetti Banana & Oats Slice Chana daal vada Mushroom matar Garlic Mushroom Dry Horse Gram chutney Saint Marcellin and Walnut Æbleskivers Idli Dosa Kara Podi with Chana Daal Mushrooms and Mixed Vegetables Pulao Tomato Bisque Beef & Onion Spaghetti Banana & Oats Slice