ROLY POLY CABBAGE
Vegan, Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free.
Endometriosis, Crohns & Celiac Safe.
This is an easy, quite relaxing meal to make and very yummy.
2 oz Quinoa
9 Chestnut Mushrooms (can use any mushrooms)
1 courgette (zucchini)
1/2 red onion
3 cloves of garlic
1 Tbls Olive oil
3/4 Savoy Cabbage Leaves
1 Tsp Fine Herbs
1 Tsp Season-All
1 Tsp Tumeric
Put your 2oz of Quinoa on to cook, in double the water and let the quinoa soak it all up.
Whilst the Quinoa is cooking, put a large pan of water on the stove to boil.
Then dice your garlic, quarter your mushrooms and chop your onion and courgette into chunks.
Once your water has come to the boil place your cabbage leaves into the water and push them down gently and leave them to boil for 2-3 minutes.
Whilst you are waiting pop the onions and garlic in a little olive oil in the pan and give them a stir.
Add your vegetables and stir occasionally.
Pop around 2 Tbls of the quinoa mixture into your leaves and fold the bottom inwards, then the two sides into the middle and then just roll tucking any stray mixture into the roll.
Its like rolling a tortilla wrap.
Wrap it loosely over with tin foil
Then Pop into the oven at gas mark 5, for 20 minutes.
When your timer has gone off, take the foil off and put it in for another 5 minutes.
I hope you like this recipe it tastes lovely and is really filling