These rolls are great ways to get in a few nutritious veggie servings. We love them because they’re easy and totally portable – we freeze half and bring them out one by one when we want them.
You’ll want to use cooked grains, which makes the most time-consuming piece boiling the cabbage .
1 medium-sized head of cabbage
1 Tbsp olive oil
1 medium onion
2 stalks of celery
2 cloves garlic
protein of choice: ground turkey, chicken, or tofu
1 c cooked quinoa
~2 Tbsp stir fry/hoisin/soy sauce
[To boil cabbage]:
Use a paring knife to core cabbage.
Immerse head of cabbage into boiling water for about 10 minutes, or until the insides are tender. Once tender, drain and let cool.
While the cabbage is boiling, prepare the filling.
Sauté onions, carrots, and celery over medium heat in the largest pan you have in your house. Once they’re soft, add the garlic and sauté for another minute.
Add tofu and stir-fry sauce and mix thoroughly.
Mix in quinoa.
Once everything’s ready, wrap your rolls .
Start by cutting off any excess stalk on the backside of a cabbage leaf (so that the roll isn’t so tough); spoon in the filling to your liking; roll in the sides and then roll from bottom to top.