for 4 servings
- 1 tablespoon
onion (finely chopped)
carrots (finely chopped)
- 2 cups
- 2 teaspoons
finely, chopped parsley
- freshly ground peppers
- 1 cup
finely diced tomatoes
- ½ cup
- ½ cup
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a large baking dish.
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.
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.
Add the quinoa, and parsley and mix well. Season to taste with salt and pepper.
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.
Put into the baking dish.
Mix together the crushed tomatoes, wine and water and pour over the cabbage rolls.
Bake for about 30 minutes until the cabbage leaves are tender and beginning to brown