Stuffed cabbage rolls

Prepare the cabbage as follows: remove the stem and leave it whole. Put it in a pot covered with water and boil it until you see that the leaves are cooked and separate, take them out with tongs and cool in a separate tray. Turn on the oven heat up and down to 180º. Cook the quinoa. Chop the onion and garlic.

In a frying pan put a spoonful of olive oil and fry the chopped onion and garlic. A suggestion: if we want to get a Fit result, do not add more oil to the frying, if it becomes dry and starts to stick, add spoonfuls of water, which avoids added calories.

Chop the chicken breast and mix with the veal breast and add to the sauce. Once it has lost its raw color, add the cheese and season to taste.

In my case I put oregano powder, paprika, pepper, onion powder and a spoonful of cold tomato and salt. Oh yes, I forgot, this summer I grew basil, and the result was a bumper crop... I crushed the leaves with olive oil and keep them in perfect condition in the fridge in a tightly closed glass jar and have added a touch of this basil to the meat 😁😋.

When you see that the cooking liquid has evaporated, remove from the heat. Then add the cooked quinoa and mix well.

Take a tray to put them in the oven and put a layer of fried tomato. Take the cabbage leaves, already cooked, and fill them with the meat and roll them up. Arrange them on the tray.

Put another layer of fried tomato and grated cheese on top of the rolls. Bake in the oven for 10 minutes and gratinate for another 8-10 minutes. Serve hot. And bon appetit!