Vegan Cabbage Rolls Stuffed with Amaranth and Sweet Potatoes

Delicious and satisfying vegan cabbage rolls filled with amaranth, sweet potatoes and lots of spices and seeds.

Vegan Cabbage Rolls Stuffed with Amaranth and Sweet Potatoes

INGREDIENTS
  1. 1,5 kg/ 3.3 lbs head of sauerkraut/fermented cabbage
  2. 2 tablespoons sunflower oil
  3. 2 onions
  4. 500 g/ 1.1 lbs sweet potatoes
  5. 200 g/ 7 oz amaranth (or bulgur, millet, couscous – See note)
  6. 450 ml/ 15.2 fl.oz/ scant 2 cups good quality vegetable broth
  7. 1 teaspoon turmeric
  8. 1 teaspoon ground cumin
  9. 1 teaspoon ground coriander
  10. chili flakes, to taste
  11. 35 g/ 1.2 oz/ ¼ cup sesame seeds
  12. 35 g/ 1.2 oz/ ¼ cup sunflower seeds
  13. a small bunch parsley
  14. salt and pepper

INSTRUCTIONS
  • 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.