Quinoa Roly Poly Stuffed Cabbage Leaves

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.

 Ingredients:

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

Serves: 2

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.

 Your cabbage leaves should be ready now, so drain the boiling water off and fill the pan with cold water and leave them there for 4-5 minutes then take them out and place on to a baking tray.

Stir your onions and garlic until the are starting to brown.

Add your vegetables and stir occasionally.

 When they have softened stir in your spices and herbs to get a lovely golden yellow colour all over.

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 

x x x