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
Large fistful (about ⅓ cup) of minced parsley.
2 tsp baharat spice mix
Salt to taste
1 tbsp maple syrup
1 tsp water
Put a full large pan of boiling water in a large saucepan 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 it from the boiling water and place it in cold water. The leaves should come off 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 center and roll from the bottom to the top of the leaf. Stir in the remaining 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.
when using red cabbage, it needs to be cooked for longer to make it soft, and removing the leaves and cooking them separate instead of attached to the cabbage head will make the process faster.
If using different cabbage, such as savoy cabbage or white cabbage, the cooking time may be shorter.
Makes 6 rolls; two rolls are perfect for one portion.
This recipe will not use the whole red cabbage. Any leftovers can be used to make braised red cabbage or in a stir fry.
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