Stuffed Cabbage Rolls With Gluten-Free Filling Recipe

About this recipe

A hearty and satisfying dinner featuring tender cabbage leaves stuffed with a gluten-free filling of seasoned ground meat, rice, and tomatoes, baked to perfection in a savory tomato sauce.

Ingredients

• 1 pc Cabbage Red
• 30 Pieces Dr.Hen Table White Egg 30 Pcs
• 100 g Sambar Onion Peeled
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 200 g Fortune Soya Mini Chunks
• 500 G Kinwaaquinoa
• 200 g Hommade Tomato Puree
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar

Instructions

1. 1. Preheat the oven to 375°F (190°C).
2. 2. Remove the core from 1 head of cabbage and boil the cabbage in a large pot of water until the leaves are soft and pliable, about 10 minutes. Drain and let cool.
3. 3. In a large bowl, combine 1 cup rehydrated soya chunks, 3/4 cup cooked quinoa, 1 egg, 1 finely chopped onion, and 1/2 tsp salt. Mix thoroughly until well combined.
4. 4. Carefully peel off individual cabbage leaves. Place a portion of the meat mixture onto each leaf and roll tightly, tucking in the sides to form a neat roll.
5. 5. Arrange the cabbage rolls seam-side down in a baking dish. Pour 1 cup tomato puree and 1 diced tomato evenly over the rolls.
6. 6. Cover the dish with foil and bake in the preheated oven for 45 to 50 minutes, basting occasionally with the sauce.
7. 7. Remove from the oven and let cool slightly before serving. Enjoy your gluten-free stuffed cabbage rolls!