Quinoa cabbage rolls

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Prepare quinoa in 200 ml boiling salted water according to the instructions on the packet. Clean the cabbage. Remove the outer 14 leaves from the cabbage and blanch in portions in salted water for 2-3 minutes, then rinse under cold water. Cut the middle panicle slightly flat. Drain the cabbage leaves well. Cut the rest of the cabbage in half, remove the stalk and cut the leaves into fine strips

2. 2

   Peel the garlic and cut into fine cubes. Wash the chillies, cut them in half lengthwise, remove the seeds and finely chop the pod. Peel and halve onion and cut into strips. Peel and wash the potatoes and cut them into fine cubes

3. 3

   Heat olive oil in a pot. Sauté the garlic and chilli in it. Remove approx. 2 tbsp. oil and put aside. Sauté onions in the remaining oil, add potatoes, cabbage strips and cinnamon. Fry everything for about 3 minutes. Add tomatoes and raisins and cook for about 2 minutes. Season to taste with salt and pepper. Remove the cinnamon stick. Stir in quinoa

4. 4

   Place the filling in the middle of a cabbage leaf. Wrap the edges of the leaves over the filling, wrap them up and place them on an oiled baking tray with the end of the leaves facing down. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 20 minutes. Remove, arrange on a plate and sprinkle with the remaining oil

Nutrition Facts

KCAL
90 kcal

CARBS
38 g

FATS
12 g

PROTEINS
9 g