Cabbage, 1 medium unit
Carrot, 2 medium units
Potato, 2 medium units
Dill, 1 bundle
Onion, 1 medium unit
Salt, 1 flat teaspoon
Black pepper, 1/2 flat teaspoon
Paprika, 1 flat teaspoon
Quinoa, 1 cup
Water, 1½ cups
Tomato paste, 2 heaping tablespoons
1. Peel the leaves from the cabbage after it has thawed from the freezer (frozen cabbage saves pre-cooking - you can freeze the day before and even a week). If not freezing, cook for about 15 minutes until the leaves soften slightly.
2. Mix the vegetables with the spices and quinoa (no need to cook before).
3. Put about 3 tablespoons of the filling in each cabbage leaf, roll, fold on both sides, roll again and place in a pot.
4. Mix the water and tomato paste, pour over the stuffed cabbage (cover them with the sauce) and cook for about 40 minutes.
5. Bon appetite (:
Recommended for serving with vegan white cream cheese.
Total time: ±1 hour
The spices in the recipe are according to personal taste.