Stuffed Cabbage Rolls with Quinoa

For the Cabbage Rolls:

1. Bring a large pot of water to a boil. Carefully remove the core from the cabbage head and place the whole cabbage in the boiling water. Boil for about 5-7 minutes, or until the outer leaves are tender and pliable.

2. Remove the cabbage from the water and carefully peel off the softened leaves. Set them aside to cool.

3. In a pan, heat some olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.

4. Add the grated carrot and zucchini to the pan. Cook for a few minutes until the vegetables are tender.

5. Stir in the cooked quinoa, tomato sauce, dried oregano, salt, and pepper. Mix well to combine.

6. Preheat your oven to 375°F (190°C).

7. Take a cabbage leaf and place a spoonful of the quinoa and vegetable mixture at the base of the leaf. Roll it up, tucking in the sides as you go, to form a neat roll. Repeat with the remaining cabbage leaves and filling.

8. Place the cabbage rolls in a baking dish, seam side down.

For the Tomato Sauce:

1. In a blender or food processor, blend the diced tomatoes until smooth.

2. In a saucepan, heat the olive oil over medium heat. Add the blended tomatoes, dried basil, salt, and pepper. Cook for a few minutes until the sauce is heated through.

3. Pour the tomato sauce over the cabbage rolls in the baking dish.

4. Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes, or until the cabbage rolls are cooked through.

Serve:

• Serve the Stuffed Cabbage Rolls with Quinoa hot, topped with additional tomato sauce if desired.

• These rolls can be enjoyed on their own or with a side salad for a complete meal.