Stuffed Cabbage Parcels

This dish is a magical union between taste and texture with the mix of quinoa, artichokes, cauliflower, cabbages and tomatoes. As an Italian-style dish, it is commonly made with rice but I have substituted this with quinoa because it has a lower GI, offers more protein and has a nuttier and more flavoursome taste. This recipe is a perfect summer detoxifying dish if nutritional yeast is used instead of Parmesan, as well as using a vegetable broth!

·      Makes 6 parcels

·      Use a baking pan with lid

Ingredients

·      Water to cover cabbage leaves

·      1 Cabbage, using 6 large whole leaves

·      1 cup cooked quinoa (recipe on p89)

·      1 cup artichoke dip (recipe on p98)

·      1 cup steamed and finely chopped cauliflower

·      Pinch sea salt

·      Pinch pepper

·      2 cups freshly-made tomato sauce to cover parcels (recipe pg103) allow extra 1 cup sauce for serving

·      ½ cup broth or water (for oven dish)

·      Handful parsley leaves to garnish

·      Sprinkle nutritional yeast when serving dish, or use fresh parmesan cheese if not on a detox diet

·      Optional: 1 tablespoon pure cold pressed olive oil to drizzle over parcels

Method

Preheat oven to 170c and bring a large pot of water to the boil

While waiting for the water to boil, carefully peel away leaves from cabbage, using 6 of the largest ones to form the parcels

Once the water boils, add cabbage leaves to the pot and allow them to soften. This takes approx. 3-5 mins depending on the thickness of stems

Remove and drain each leaf and put them to one side to cool

In a bowl, mix the quinoa, artichoke dip, along with the cauliflower and spices, and stir by hand until well combined

Lay the cabbage leaves out flat, then place a large tablespoon of stuffing into middle of leaf, and tuck the leaves under to form a tight parcel

Place these into a baking pan one with a lid. Pour tomato sauce over. (For a richer sauce, drizzle oil over parcels)

Add water or vegetable stock to the dish, and bake them at 170c for about 25 minutes or until they have softened.  At this stage, remove lid in order for the parcels to change colour and become golden. Allow a further 20 mins approx.

Serving

Heat the remaining tomato sauce, pour over parcels, and sprinkle with chopped parsley and

Nutritional yeast, or parmesan if you’re not on a detox diet!