Stuffed Cabbages


1 head of red cabbage 110 g

(1 cup) of cooked quinoa 45 g

(1/3 cup) sunflower seeds 45 g

(1/3 cup) raisins Large fistful

(about ⅓ cup) of minced parsley.

2 tsp baharat spice mix Salt to taste

1 tbsp maple syrup

1 tsp water


when using red cabbage, it needs to be cooked for longer to make it soft, and removing the leaves and cooking them separate instead of attached to the cabbage head will make the process faster. If using different cabbage, such as savoy cabbage or white cabbage, the cooking time may be shorter. Makes 6 rolls; two rolls are perfect for one portion. This recipe will not use the whole red cabbage. Any leftovers can be used to make braised red cabbage or in a stir fry.


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