Vegan Cabbage Rolls Stuffed with amaranth and Sweet Potatoes

Cabbage rolls. Food I grew up with, food I love, I could eat cabbage rolls any time of the year and with any kind of filling you can think of.

1,5 kg/ 3.3 lbs head of sauerkraut/fermented cabbage
2 tablespoons sunflower oil
2 onions
500 g/ 1.1 lbs sweet potatoes
200 g/ 7 oz amaranth (or bulgur, millet, couscous – See note)
450 ml/ 15.2 fl.oz/ scant 2 cups good quality vegetable broth
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
chili flakes, to taste
35 g/ 1.2 oz/ ¼ cup sesame seeds
35 g/ 1.2 oz/ ¼ cup sunflower seeds
a small bunch parsley
salt and pepper

If using different grains, make sure to read the packet’s instructions regarding the cooking time and the amount of liquid necessary for the grains to cook properly.

Remove the core of the sauerkraut head. Release the leaves and place them in a large bowl filled with cold water. Let soak for one hour.

next instruction :

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