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Smoked Gouda Quinoa Cabbage Rolls

Smoked Gouda Quinoa Cabbage Rolls

Course Brunch, Dinner, Lunch
Cuisine American, German
Keyword cabbage rolls, cheese cabbage rolls, quinoa cabbage rolls, smoked gouda, vegetarian recipes
Prep Time 30 minutes
Cook Time 1 hour
Servings 6
Author Lora Wiley-Lennartz

Ingredients

  • 6 oz Smoked Gouda cheese
  • 12 white cabbage leaves
  • 1 tablespoon olive oil
  • 1 red onion
  • 1 cup quinoa
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped raw cashews
  • 1 egg
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons clarified butter
  • 1+ 3/4 cups vegetable broth
  • 1 tablespoon cornstarch

Instructions

  1. Slice the cheese into strips. Set aside
  2. Boil the cabbage leaves in salted water for 5 minutes.
  3. Drain, rinse, and pat dry.
  4. Flatten out the leaves on a workspace.
  5. Peel and dice the onion.
  6. Cook 1 cup of quinoa according to package instructions. Let cool.
  7. Heat the olive oil in a skillet.
  8. Sauté the onion until translucent.
  9. Mix the quinoa with the onion, parsley, and cashews.
  10. Beat the egg and combine it with the mixture.
  11. Season with salt and pepper.
  12. Place 2 cabbage leaves on top of each other.
  13. Cover the bottom with 2-3 tablespoons of the quinoa mixture.
  14. Place 1-2 strips of cheese on each.
  15. Fold the left and right sides. Roll up into roulades. Tie with kitchen string.
  16. Heat the clarified butter in the same skillet.
  17. Fry the roulades on each side.
  18. Deglaze the pan with vegetable stock.
  19. Cover and braise for 20 minutes.
  20. Transfer the roulades to a serving plate. Cover to keep warm.
  21. Combine a few tablespoons of the warm vegetable stock with the cornstarch to make a slurry.
  22. Whisk it into the pan,. Whisk the mixture until it thickens.
  23. Season with salt and pepper.
  24. Pour the sauce over the roulades and serve.