Quinoa Stuffed Cabbage Rolls

Name: Quinoa Stuffed Cabbage Rolls
Ingredients: 4 tbsp olive oil, plus more for greasing; 1/2 cup quinoa; 1 lb cabbage, 14 outer leaves separated, remainder cut into thin strips; 1 clove garlic, peeled and diced; 1 None red chili, deseeded and finely chopped; 1 None onion, peeled and cut into strips; 1 None cinnamon stick; 1/2 lb potatoes, peeled and diced; 1 - 14 oz can chopped tomatoes; 1/3 cup raisins

10 ingredients

3 steps

Ingredients

4 tbsp olive oil, plus more for greasing
1/2 cup quinoa
1 lb cabbage, 14 outer leaves separated, remainder cut into thin strips
1 clove garlic, peeled and diced
1 None red chili, deseeded and finely chopped
1 None onion, peeled and cut into strips
1 None cinnamon stick
1/2 lb potatoes, peeled and diced
1 - 14 oz can chopped tomatoes
1/3 cup raisins

Directions

1

Preheat the oven to 425°F. Brush a baking sheet with oil. Cook the quinoa according to the package instructions. Blanch the outer 14 leaves of the cabbage in boiling salted water. Drain and refresh with cold water. Cut the stalks slightly so the leaves lie flat.
2

Heat oil in a saucepan and saute the garlic and chili until softened. Remove 2 tbsp oil from the pan and set aside. Add the onion to the pan and saute until softened. Add the cinnamon, potatoes and cabbage strips and saute for 3 mins. Add the tomatoes and raisins and cook for 2 mins. Season with salt and black pepper. Remove the cinnamon stick and stir in the quinoa.
3

Lay the blanched cabbage leaves flat on a work surface and spoon on the quinoa mixture. Roll up and place on the baking tray with the seam side down. Bake for 20 mins. Arrange on a plate and drizzle with the reserved oil.