0
Print

Gluten Free, Dairy Free Quinoa Stuffed Cabbage Rolls

Recipe author: EAT SMARTER
Gluten Free, Dairy Free Quinoa Stuffed Cabbage Rolls
0
Print
208
calories
Calories
1 hr
Preparation
moderate
Difficulty

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
print shopping list

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