Directions

• Cook quinoa as per the package directions.
• In a pan heat oil, roast onion, garlic until translucent.
• Add tomato, mint, cinnamon, crumbles, chili sauce, salt and quinoa.
• Stir until all the water evaporates.
• Divide into 24 portions.
• Blanch cabbage leave in boiling salted water for 7 minutes. Let it cool for 15 minutes.
• Place one portion of stuffing on base of the leaf, fold the sides and wrap firmly into a neat roll.
• Line rolls close together, seam side down, in a deep pan lined with a cabbage leaf.
• Add stock, butter, salt and pepper to taste.
• Place a heavy plate on top of the rolls and cover pan tightly.
• Simmer gently for 60 minutes.
• When cooked, drain the stock into another saucepan.
• Thicken the stock with corn flour – make a paste with cold water, prior to adding to the hot stock.
• Add tomato sauce, ketchup and lemon juice.
• Arrange rolls on a heated serving dish and spoon some of the sauce over them.
• Garnish with chopped parsley or cilantro and serve the left over sauce on the side.