Vegetarian stuffed cabbage rolls with quinoa

These gluten-free stuffed cabbage rolls are worth the effort for a delicious weekend meal for family and friends. Plus cabbage is high in vitamin C, a natural immune booster.


  • 1 Savoy cabbage
  • 1 tbsp vegetable oil
  • 1 onion; finely chopped
  • 2 carrots; finely chopped
  • 370 g (2 cups) cooked quinoa
  • 2 tsp finely chopped parsley
  • salt
  • freshly ground pepper
  • 200 g (1 cup) finely diced
  • tomatoes
  • 112 ml white wine
  • 112 ml water


Step 1.
Heat the oven to 180°C (160° fan). Grease a large baking dish.

Step 2.  
Remove the leaves from the cabbage and blanch in a pan of boiling water for 1 minute. Drain well and set aside. Remove and refresh under cold water. Drain well.

Step 3.  
Heat the oil in a frying pan and gently cook the onion and carrots until almost tender but still a little crisp. Put into a bowl.

Step 4.
Add the quinoa, and parsley and mix well. Season to taste with salt and pepper.

Step 5.  
Place a spoonful of the mixture on a cabbage leaf and roll up, tucking in the sides. Secure with wooden cocktail sticks if you wish. Repeat with the remaining leaves and filling.

Step 6.  
Put into the baking dish.

Step 7.  
Mix together the crushed tomatoes, wine and water and pour over the cabbage rolls.

Step 8.  
Bake for about 30 minutes until the cabbage leaves are tender and beginning to brown

Serves 4