Savoy cabbage rolls with quinoa in vegetables
4 servings
60 minutes
Savoy cabbage rolls with quinoa are the embodiment of lightness and sophistication in French cuisine. This dish combines the delicate nutty flavor of quinoa, the sweetness of sautéed vegetables, and the freshness of savoy cabbage. Historically, French cuisine is renowned for its attention to detail and harmony of flavors, and these rolls are a wonderful testament to that. When baked, the cabbage becomes soft and aromatic, while tomatoes add juiciness. This recipe is perfect for a light dinner or an exquisite appetizer, delighting with its elegance and health benefits. The dish pairs beautifully with light sauces that highlight its subtle flavor nuances. Enjoy the tenderness of texture, freshness of ingredients, and refinement in presentation!
1
Boil 4 large undamaged cabbage leaves in salted water for 5 minutes. Then transfer the leaves under cold running water and dry with a kitchen towel. Divide the leaves in half, removing the tough middle part. Peel the onion, carrot, garlic, and wash the zucchini. Finely chop the vegetables and sauté for 20 minutes with 1 tablespoon of oil and 3 tablespoons of water, add turmeric and salt.
- Savoy cabbage: 4 pieces
- Onion: 1 piece
- Carrot: 1 piece
- Garlic: 1 clove
- Young zucchini: 1 piece
- Turmeric: to taste
- Salt: to taste
- Extra virgin olive oil: to taste
2
Rinse the quinoa, place it in a pot, cover with enough water, bring to a boil, add salt and cook for about 18 minutes on low heat. Drain the remaining water, add vegetables, season with salt and pepper if needed. Add chopped parsley, mix and let cool.
- Quinoa: 120 g
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 1 bunch
3
Lay out 8 parts of cabbage leaves and align them. Place the vegetable mixture on one leaf part, roll it up, and secure it with a toothpick. Place the rolls in a heatproof dish lined with damp baking paper. Drizzle with oil and put in a preheated oven at 190 degrees for 20 minutes.
- Savoy cabbage: 4 pieces
- Extra virgin olive oil: to taste
4
Meanwhile, wash and dry the tomatoes, cut them in half, and season with salt and pepper. Remove the rolls from the oven and take out the toothpicks. Arrange the rolls on plates, garnish with tomatoes, drizzle with olive oil, and serve.
- Grape tomatoes: 8 pieces
- Salt: to taste
- Ground black pepper: to taste
- Extra virgin olive oil: to taste