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1. Bring a large pot of water to a boil. Submerge whole cabbage in water, cover and cook 3 to 4 minutes. Drain water and carefully peel off 8 of the outer leaves.
2. In a sauté pan on medium, heat oil. Add onion, carrot and celery and cook for 5 minutes. Add mushrooms and caraway seeds and cook for 3 minutes more, stirring constantly. Remove from heat and transfer mixture to a food processor. Add miso, flaxseeds and pepper. Pulse to finely chop mixture while retaining plenty of texture. Add walnuts and pulse a few more times to incorporate. Transfer to a large bowl, add quinoa, cheese (if using) and chives and mix thoroughly.
3. To assemble, lay a cabbage leaf on a flat surface. Place a packed 1/2 cup of quinoa mixture on the leaf near the stem end, pressing the mixture into a compact oval, about half the length of the leaf. Fold the top of the leaf down toward the stem, then fold the 2 sides over the filling and roll up. Repeat with remaining cabbage leaves.
4. Into a large sauté pan or shallow pot, pour half of marinara, spreading out sauce to coat the entire bottom surface. Carefully place cabbage rolls, folded side down, in pan. Drizzle tops of rolls with remaining half of marinara. Cover and cook on medium-low for 10 minutes to heat through. To serve, use a spatula to transfer rolls to a plate, spooning a little sauce with them. Sprinkle with additional chives. If storing, transfer rolls and sauce to a sealed container and refrigerate for up to 4 days, reheating as needed.
Tip: While this recipe uses only the outside leaves of the cabbage, you can enjoy the remainder of the vegetable chopped and briefly sautéed as a vitamin-packed side to any dish.
- Serving Size 2 rolls
- Calories 448
- Carbohydrate Content 52 g
- Cholesterol Content 0 mg
- Fat Content 2 g
- Fiber Content 11 g
- Protein Content 14 g
- Saturated Fat Content 2 g
- Sodium Content 827 mg
- Sugar Content 13 g
- Monounsaturated Fat Content 7 g
- Polyunsaturated Fat Content 10.5 g