Vegetarian Stuffed Cabbage Rolls
1 large curly cabbage
1 onion, finely chopped
2 medium carrots, peeled and shredded
1 Tbsp. vegetable oil
2 cups cooked quinoa
2 tsp fresh herbs (parsley or dill), finely chopped
Salt and freshly ground pepper
1/4 tsp paprika
1 cup crushed tomatoes
1/2 cup of white wine (optional)
sour cream to serve (optional)
Preheat the oven to 350
Separate the leaves carefully form the cabbage and choose about 12 large ones. Cut of the hard stalks at the bottom. Bring a large pan of water to the boil, throw in the leaves and blanch for few minutes. Remove and refresh under cold water.
Spread the leaves out on tea-towels (dishcloths) or pepper towels to dry.
In a frying pan, saute the onion and carrots in the oil until almost done but still a little crunchy. In a large bowl mix together the cooked quinoa, herbs, spices, cooked onion and carrots. Combine well. Spoon the mixture evenly into each cabbage leaf. Roll up, tucking in the sides. You may secure each with toothpicks.
Transfer the cabbage rolls to a baking dish. Mix together the crushed tomatoes, wine and water; pour over the cabbage rolls and bake in preheated oven for 30 minutes.