Choux Farcis Végétariens

Choux Farcis Végétariens are delightful stuffed cabbage leaves filled with a savory mixture of grains, vegetables, and herbs, offering a unique twist on a classic French dish. This vegetarian side dish is both nutritious and flavorful, making it a perfect addition to any meal.

Ingredients

• Green cabbage - 4 large leaves
• Cooked quinoa - 100 grams
• Zucchini - 1 medium, finely diced
• Red bell pepper - 1 small, finely diced
• Carrot - 1 medium, grated
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Olive oil - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped
• Dried thyme - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable broth - 250 milliliters
• Lemon juice - 1 tablespoon

Steps

1. Preheat your oven to 180°C (350°F).
2. Bring a large pot of salted water to a boil and blanch the cabbage leaves for about 2-3 minutes until softened. Remove and set aside to cool.
3. In a skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent.
4. Add the diced zucchini, red bell pepper, and grated carrot to the skillet. Cook for 5-7 minutes until softened.
5. In a large bowl, combine the cooked quinoa, sautéed vegetables, parsley, thyme, salt, and black pepper. Mix well.
6. Take one cabbage leaf and place 2-3 tablespoons of the quinoa mixture in the center. Fold the sides over and roll tightly to enclose the filling. Repeat with the remaining leaves.
7. Place the stuffed cabbage rolls seam-side down in a baking dish. Pour vegetable broth and lemon juice over the rolls.
8. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes to brown the tops slightly.
9. Serve warm, garnished with additional parsley if desired.

Nutrition

• Calories: 220
• Protein: 7 g
• Carbs: 42 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.3 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in vitamins and minerals from the vegetables and quinoa.

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