Spicy Quinoa Stuffed Red Cabbage Rolls

• Vegan
• Gluten free

• Produce

  • 1 Good handful (about 1/3 cup chopped parsley
  • 45 g Raisins
  • 1 head Red cabbage

• Condiments

  • 1 tbsp Maple syrup

• Pasta & Grains

  • 110 g Quinoa, cooked

• Baking & Spices

  • 2 tsp Baharat spice mix
  • 1 Salt

• Nuts & Seeds

  • 45 g Sunflower seeds

• Liquids

  • 1 tsp Water

Found on nutritionistmeetschef.com

Ingredients

• 1 head of red cabbage
• 110 g (1 cup) of cooked quinoa
• 45 g (1/3 cup) sunflower seeds
• 45 g (1/3 cup) raisins
• Good handful of (about ⅓ cup) chopped parsley
• 2 tsp baharat spice mix
• Salt to taste
• 1 tbsp maple syrup
• 1 tsp water

Directions

• Bring a large pan filled with water to boil.
• De core the whole red cabbage and carefully place the whole cabbage into the boiling water.
• Leave it to cook for 10 minutes. After 10 minutes, remove from the boiling water and place it in cold water. The leaves should come of easily from the cabbage by this point. Place these leaves in boiling water and boil again for 10 minutes.*
• Then remove from boiling water and cool down in cold water.
• Once cold, shave down the stalk with a peeler of a sharp knife. This will make rolling the cabbages easier.
• Preheat oven to 225°
• Make the quinoa stuffing by combining quinoa, sunflower seeds, raisins, spices, parsley in a blender and blend until coarsely done. Season with salt to taste.
• Divide the mixture into 6 even portions. Place ⅙th into a leaf and roll into a wrap i.e fold the sides towards the centre and roll from the bottom to the top of the leaf. Repeat with the rest of the mixture.
• Place the rolls in an oven dish.
• Combine maple syrup and water. Brush the rolls with the maple syrup and water mixture.
• Bake in the oven for 20-25 minutes or until the leaves are soft.