Ingredients:
quinoa – 0.5 cups
pekin cabbage – 1 small head
bell pepper – 1 pc.
puréed tomatoes (or tomato paste) – 0.5 cups (100 ml)
carrot – 1 pc.
onion – 1 pc.
all-purpose seasoning – 1 teaspoon
corn oil – 2 tbsp. spoons
Preparation:
Step 1. Boil the quinoa in 1 cup of water until tender, rinse in cold water and dry in a colander.
Step 2. Cut the onion and bell pepper small and into cubes, grate the carrot.
Step 3. Fry vegetables in corn oil for 5-6 minutes, add mashed tomatoes and seasoning, simmer the mixture for another 3-4 minutes.
Step 4. Stir in the quinoa and heat for 3-4 minutes over medium heat.
Step 5. Divide the cabbage into leaves, cut off the thickest parts. They can be chopped and added to minced meat for cabbage rolls. Dip the leaves in boiling water for 1 minute, put them on a napkin.
Step 6. Wrap 1-2 tbsp. in each leaf. spoons of minced meat, put the cabbage rolls in a saucepan and pour half a glass of water. Warm up for 1-2 minutes.
Delicious!