Gluten Free, Dairy Free Quinoa Stuffed Cabbage Rolls

Gluten Free, Dairy Free Quinoa Stuffed Cabbage Rolls
1 hr


for 4 servings
1 Savoy cabbage
1 tablespoon vegetable oil
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 white wine
½ cup water
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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