Cook the quinoa, as per manufacturers instructions (I use 340ml water, less than the recommended amount, as I like mine a little al dente) 

Heat all the sauce ingredients in a saucepan, reduce the heat to low, and leave to simmer as you prepare the cabbage 

Fill a large pan with enough water to cover the cabbage and bring it to a boil

Wash the cabbage and remove outer leaves. Cut out the core. Carefully pop the cabbage in the pan and boil for 2-3 minutes. Then turn off the heat and carefully peel away the leaves, rinse them and leave to cool in a colander 

Hopefully you’ll have circa 10 good whole cabbage leaves, you can also double up two smaller leaves to wrap the stuffing

In a bowl, mix the stuffing ingredients, adding pepper to taste (and salt, if desired)

Dry each cabbage leaf gently and trim the thick rib near the stem end of each leaf, I do this by slicing it in half

Put a cabbage leaf flat on your chopping board and scoop in circa 3 tbsp stuffing, near the stem end then tuck in the sides and roll up (from the stuffing/stem end to the top of the leaf)

 Place your rolls in a earthenware bowl/casserole dish as you go

Cover the rolls in sauce (put the lid on the dish, or cover with foil) and bake for 30-40 minutes 

Dish them out onto individual plates and serve immediately. 

Enjoy!