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Quinoa, Lentil and Kale Vegetarian Stuffed Cabbage
BALANCING CINDERELLA RECIPES25Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 cabbage head
- 2 cups dry lentils (cooked to a firm consistency)
- 1 cup dry quinoa
- 2 cups kale leaves (ribs removed and chopped)
- 1 red onion (small, chopped)
- 1/4 cup pine nuts
- 5/16 cup celery (chopped)
- 1/2 cup mushrooms (chopped)
- 1 cup tomatoes (chopped)
- 1/4 cup fresh parsley
- 2 Tbsp. olive oil
- 2 Tbsp. red wine vinegar
- 1 tsp. smoked paprika
- 2 garlic cloves (finely chopped)
- sea salt
- pepper
- 2 Tbsp. olive oil
- 1 onion (large, chopped)
- 3 garlic cloves (crushed and chopped)
- 2 cans crushed tomatoes (or diced)
- 1 can tomato paste
- 2 cups water
- 2 tsp. oregano
- 2 tsp. fresh thyme
- 1/4 cup fresh parsley
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