These gluten-free stuffed cabbage rolls are well worth the effort for a scrumptious weekend meal for household and buddies. Plus cabbage is excessive in vitamin C, a pure immune booster.

Substances

• 1 Savoy cabbage
• 1 tbsp vegetable oil
• 1 onion; finely chopped
• 2 carrots; finely chopped
• 370 g (2 cups) cooked quinoa
• 2 tsp finely chopped parsley
• salt
• freshly floor pepper
• 200 g (1 cup) finely diced
• tomatoes
• 112 ml white wine
• 112 ml water

Methodology

Step 1.
Warmth the oven to 180°C (160° fan). Grease a big baking dish.

Step 2.  
Take away the leaves from the cabbage and blanch in a pan of boiling water for 1 minute. Drain properly and put aside. Take away and refresh beneath chilly water. Drain properly.

Step 3.  
Warmth the oil in a frying pan and gently prepare dinner the onion and carrots till nearly tender however nonetheless a bit of crisp. Put right into a bowl.

Step 4.
Add the quinoa, and parsley and blend properly. Season to style with salt and pepper.

Step 5.  
Place a spoonful of the combination on a cabbage leaf and roll up, tucking within the sides. Safe with wood cocktail sticks if you want. Repeat with the remaining leaves and filling.

Step 6.  
Put into the baking dish.

Step 7.  
Combine collectively the crushed tomatoes, wine and water and pour over the cabbage rolls.

Step 8.  
Bake for about half-hour till the cabbage leaves are tender and starting to brown

Serves 4