These vegan cabbage rolls are filled with a hearty mixture of amaranth, sweet potatoes, and quinoa, making them a nutritious and satisfying meal. The combination of flavors and textures creates a comforting dish that's perfect for any occasion.
Ingredients: 1 cup cooked amaranth. 2 large sweet potatoes, peeled and diced. 1 head cabbage, leaves separated and blanched. 1 onion, finely chopped. 2 cloves garlic, minced. 1 cup cooked quinoa. 1 cup tomato sauce. 1 teaspoon paprika. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Preheat oven to 375F 190C. In a large skillet, saut onions and garlic until translucent. Add diced sweet potatoes and cook until tender. In a mixing bowl, combine cooked amaranth, cooked quinoa, paprika, salt, and pepper. Mix in the cooked sweet potatoes and onion-garlic mixture. Place a spoonful of the filling onto each blanched cabbage leaf, and roll tightly. Arrange the cabbage rolls in a baking dish. Pour tomato sauce over the rolls, covering them evenly. Cover the baking dish with aluminum foil and bake for 25-30 minutes. Remove foil and bake for an additional 10 minutes until cabbage is tender. Garnish with fresh parsley before serving.
Prep Time: 30 minutes
Cook Time: 40 minutes
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