Quinoa & Beef Stuffed Cabbage Rolls


For The Rolls:

  • 1 head of cabbage
  • 1 pound beef
  • ½ cup of cooked quinoa
  • 1 white onion, chopped
  • 1 tbsp. of Worcestershire sauce
  • 2 garlic cloves, minced
  • 14 oz. tomato sauce
  • Salt and pepper to taste


  1. Preheat oven to 350F.
  2. Boil a whole head of cabbage until leaves are soft enough to peel off (about 5 minutes for the small spring cabbage up to 10-15 minutes for bigger ones).
  3. Cook beef in a large pot, until browned. Remove the beef with a slotted spoon and set aside. Reserve about 2 tbs. of beef fat to sautee the onion.
  4. Add onion and sautee until fragrant. Add the garlic the last 1-2 minutes.
  5. In a separate pot, cook quinoa according to package instructions.
  6. Add the cooked quinoa and beef to the onion and garlic.
  7. Add Worcestershire sauce, salt and pepper to the mix.
  8. Remove cooked cabbage and let it cool down. Make a slice near the stem and peel the leaf off carefully.  
  9. Place 2 heaping tbsps. of beef filling on the bottom of the cabbage leaf and roll.
  10. Pour ¼ cup of the sauce on the bottom of a 9×13-inch baking pan, place cabbage rolls over and cover with leftover sauce. Bake for 1 hour 30 minutes.

Leave a Reply