Gluten Free, Dairy Free Quinoa Stuffed Cabbage Rolls
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
352
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 352 cal. | (17 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.6 g | (45 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 21.6 μg | (36 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 139 mg | (146 %) | ||
| Potassium | 1,261 mg | (32 %) | ||
| Calcium | 198 mg | (20 %) | ||
| Magnesium | 168 mg | (56 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 149 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Savoy cabbage
- 1 Tbsp vegetable oil
- 1 onion (finely chopped)
- 2 carrots (finely chopped)
- 2 cups cooked Quinoa
- 2 tsps finely, chopped parsley
- salt
- freshly ground peppers
- 1 cup finely diced Tomatoes
- ½ cup white wine
- ½ cup water
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a large baking dish.
2.
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.
3.
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.
4.
Add the quinoa, and parsley and mix well. Season to taste with salt and pepper.
5.
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.
6.
Put into the baking dish.
7.
Mix together the crushed tomatoes, wine and water and pour over the cabbage rolls.
8.
Bake for about 30 minutes until the cabbage leaves are tender and beginning to brown
