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. I have already posted some cabbage rolls recipes on Where Is My Spoon over the past couple of years, but by far not as many recipes as I have cooked during this time.
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.
  • In them meantime prepare the filling.