Mains

Meat Free Monday: Cabbage pockets

September 7, 2015
Cabbage pockets by Andrea Balazs

I find that savoy cabbage is such a visually attractive vegetable. I love looking at it! 🙂

This creation takes a bit of time to prepare, but definitely worth it! The dish is filling, great for lunch or dinner. Full of vegetarian protein prana (energy) from the beans and quinoa.

Cabbage Pockets by Andrea Balazs

Ingredients
1 cup black eyed beans or any other you have on hand
1 tsp paprika
Salt

1 cup black or white quinoa
Half a lemon, salt

Half a red onion
1 smaller savoy cabbage; I’ve used 8 leaves

400 ml yoghurt or coconut yoghurt or cashew sour cream

Method
Cook the beans and quinoa separately
Lightly cook the cabbage leaves in salted water, just to soften the leaves
Dice the onion

Assembling
Lay out a cabbage leaf
Spread 1-2 tbsp quinoa in a line. Spread a bit of yoghurt of your choice on top
Add 1-2 tbsp beans and sprinkle with onion
Roll up the leaf making a little pocket
Lay the pockets in a baking dish  with 2 tbsp coconut oil underneath

Spread some more yoghurt on top of the pockets.
Bake in preheated oven for about 30 minutes.

And then…. it’s time to enjoy! 🙂

Meat Free Monday: Cabbage pockets
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 8
Ingredients
  • 1 cup black eyed beans or any other you have on hand
  • 1 tsp paprika
  • Salt
  • 1 cup black or white quinoa
  • Half a lemon, salt
  • Half a red onion
  • 1 smaller savoy cabbage; I've used 8 leaves
  • 400 ml yoghurt or coconut yoghurt or cashew sour cream
Instructions
  1. Cook the beans and quinoa separately
  2. Lightly cook the cabbage leaves in salted water, just to soften the leaves
  3. Dice the onion
  4. Assembling
  5. Lay out a cabbage leaf
  6. Spread 1-2 tbsp quinoa in a line. Spread a bit of yoghurt on top
  7. Add 1-2 tbsp beans and sprinkle with onion
  8. Roll up the leaf making a little pocket
  9. Lay the pockets in a baking dish with 2 tbsp coconut oil underneath
  10. Spread some more yoghurt on top of the pockets.
  11. Bake in preheated oven for about 30 minutes.

Love & veggies,

Andrea

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