Savoy Cabbage Rolls with Lemon Quinoa, Ricotta and Smoky Pepper Sauce

Instructions

1. 1

   Preheat the oven to 200°C / 400°F.

2. 2

   Place the quinoa in a saucepan with the water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat and let it rest for 5 minutes; then fluff with a fork.

3. 3

   While the quinoa cooks, bring a large pot of water to a boil. Blanch the 8 savoy cabbage leaves for 2 minutes, transfer them to cold water, and drain well. If the central rib is too thick, trim it with a knife so the leaves roll easily.

4. 4

   Heat 1 tbsp / 15 ml olive oil in a skillet over medium heat. Add the onion and cook for 4 minutes. Add 2 garlic cloves and cook 30 seconds more.

5. 5

   Add the spinach to the skillet and cook for 1 to 2 minutes until wilted. Transfer the mixture to a bowl and add the cooked quinoa, ricotta, lemon zest, 2 tbsp / 30 ml lemon juice, sunflower seeds, 1 tsp smoked paprika, salt, and black pepper. Mix well.

6. 6

   For the sauce, place the roasted red peppers, crushed tomato, vegetable broth, the remaining garlic clove, oregano, the rest of the smoked paprika, 1 tbsp / 15 ml olive oil, and a pinch of salt in a blender. Blend until smooth.

7. 7

   Pour the smoky pepper sauce into a baking dish and spread it evenly.

8. 8

   Place one cabbage leaf on the work surface, add a portion of the quinoa filling in the center, fold in the sides, and roll it up. Repeat with the 8 cabbage leaves and arrange the rolls over the sauce in the dish.

9. 9

   Sprinkle the shredded mozzarella over the rolls. Cover the dish with foil and bake for 20 minutes at 200°C / 400°F. Remove the foil and bake 10 minutes more, until the cheese is melted and lightly golden.

10. 10

    Let rest for 5 minutes before serving so the rolls hold their shape and the sauce can settle.