Cabbage is in season and packed with immune-boosting vitamins C and B6. When stuffed with quinoa—an ancient seed rich in fibre and iron—plus nuts and seasonal cranberries, you get a nutrient-dense meal that’s low in carbs and high in fibre. Nuts provide vitamin E and omega-3 fats, supporting your immune system. Best of all, this dish can be prepared in advance for a convenient, healthy lunch.
Method
- Add the quinoa, half a stock cube, and water to a deep pan, then bring to the boil.
- Reduce to a low simmer and cover.
- Meanwhile, bring water to the boil in a medium pot.
- Place a steamer in the pot, and steam the cabbage leaves (two at a time) for one minute each.
- Place the steamed leaves on kitchen paper or a clean towel to dry and cool.
- After about 10 minutes, once the quinoa is fully absorbed, divide it evenly among the cabbage leaves.
- Top each leaf with nuts and cranberry sauce.
- Season with a drizzle of olive oil, salt, and pepper. Ready to serve!
