Spend only 15 minutes preparing these cabbage rolls. Our Beef & Quinoa-Stuffed Cabbage Rolls are hearty and flavored with onion, parsley & paprika.
What You Need
Original recipe yields 8 servings
8 large cabbage leaves
2 Tbsp. water
3/4 lb. extra-lean ground beef
1 small onion, chopped
1 cup cooked quinoa
1/4 cup chopped fresh parsley, divided
2 tsp. smoked paprika
1 can (14-1/2 oz.) reduced sodium chicken broth
2 Tbsp. canned tomato paste
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
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Let's Make It
Place cabbage in large microwaveable bowl. Add water; cover with waxed paper. Microwave on HIGH 4 to 5 min. or until cabbage is softened, but not fully cooked.
Meanwhile, brown meat with onions in large skillet; drain. Transfer to medium bowl. Add egg, quinoa, half the parsley and paprika; mix lightly.
Spoon 1/3 cup meat mixture down center of each cabbage leaf; fold sides and ends of leaf over filling to completely enclose filling. Place, seam sides down, in skillet. Add broth; bring to boil. Cover; simmer on medium-low heat 30 min. or until liquid is reduced to about 1/2 cup.
Transfer cabbage rolls to platter, reserving liquid in skillet. Cover cabbage rolls to keep warm. Whisk tomato paste into reserved liquid; bring to boil. Simmer 1 min. or until slightly thickened, stirring frequently.
Drizzle cabbage rolls with sauce; sprinkle with remaining parsley. Serve topped with sour cream.
Substitute 1 cup cooked long-grain brown rice for the quinoa.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.