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Gluten Free, Dairy Free Quinoa Stuffed Cabbage Rolls

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Gluten Free, Dairy Free Quinoa Stuffed Cabbage Rolls
208
calories
Calories
0
Print
moderate
Difficulty
1 hr
Preparation
Nutritions
1 serving contains
Fat5.4 g
Saturated Fat Acids0.74 g
Protein5.64 g
Roughage5.16 g
Sugar added0 g
Calorie208
Carbohydrates/g30.26
Cholesterol/mg0
Vitamin A/mg722.86
Vitamin D/μg0
Vitamin E/mg1.29
Vitamin B₁/mg0.14
Vitamin B₂/mg0.13
Niacin/mg1.68
Vitamin B₆/mg0.23
Folate/μg65.64
Pantothenic acid/mg0.12
Biotin/μg2.89
Vitamin B₁₂/μg0
Vitamin C/mg16.08
Potassium/mg350.62
Calcium/mg47.77
Magnesium/mg74.72
Iron/mg1.72
Iodine/μg0.75
Zinc/mg1.22
Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
1
1 tablespoon
1
onion (finely chopped)
2
carrots (finely chopped)
2 cups
cooked Quinoa
2 teaspoons
finely, chopped parsley
freshly ground peppers
1 cup
finely diced tomatoes
½ cup
½ cup
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Preparation

Preparation steps

Step 1/8
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a large baking dish.
Step 2/8
Remove the leaves from the cabbage and blanch in a pan of boiling water for 1 minute. Drain well and set aside. Remove and refresh under cold water. Drain well.
Step 3/8
Heat the oil in a frying pan and gently cook the onion and carrots until almost tender but still a little crisp. Put into a bowl.
Step 4/8
Add the quinoa, and parsley and mix well. Season to taste with salt and pepper.
Step 5/8
Place a spoonful of the mixture on a cabbage leaf and roll up, tucking in the sides. Secure with wooden cocktail sticks if you wish. Repeat with the remaining leaves and filling.
Step 6/8
Put into the baking dish.
Step 7/8
Mix together the crushed tomatoes, wine and water and pour over the cabbage rolls.
Step 8/8
Bake for about 30 minutes until the cabbage leaves are tender and beginning to brown

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