Stuffed cabbage is a comfort meal, but not always on the list of healthy foods. Fill the tender leaves with a mixture of quinoa and kale, and you’ll have a meatless Monday meal rife with healthy nutrition. The quinoa provides a complete protein.
Preheat the oven to 350 degrees Fahrenheit. In a large saute pan, heat the olive oil over medium heat. Add the kale and onions and sweat until the onions are translucent and the kale is bright green – about 2 minutes. Stir in the cooked quinoa, thyme and ½ cup of the marinara sauce. Cook for about 5 minutes, or until the flavors meld and most of the excess liquid in the sauce is absorbed. Remove from the heat, stir in the cream cheese, season with salt and pepper and set aside.
Separate the largest outer leaves from the cabbage, keeping them intact. Place a large pot of water over high heat to boil. Add several pinches of salt. Place the cabbage leaves into the boiling water for 1 to 2 minutes, until softened. Drain the leaves and cool. Use a knife to remove any thick center veins.
Roll the cabbage by placing one leaf on a cutting board and spooning a few tablespoons of the quinoa mixture on the lower half of the leaf. Fold in the sides as you roll the leaf to create a small pouch. Place in a shallow, greased baking pan – seam side down. Fill the remaining leaves. Refrigerate any leftover quinoa mixture immediately for another use. Once all the cabbage leaves are in the baking pan, top with the remaining cup of marinara sauce. Bake in the oven for 20 to 30 minutes, or until the rolls are heated through and the sauce bubbles.