These cabbage rolls featuring quinoa, carrots, dill, beef and pork mince are baked in a sauerkraut-tomato sauce for a hearty meal. Beef and pork mince can be replaced with lamb, chicken or veal mince if you prefer.
Bring a large saucepan of lightly salted water to the boil. Place cabbage on a flat work surface. Cut a circle around the stem and remove the core. Place cabbage in the boiling water. Cover and cook until tender, 8-10 minutes. Remove cabbage leaves with tongs as they cook; pat dry with paper towels.
Meanwhile, bring water and quinoa to the boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
Preheat the oven to 190 degrees C.
Heat half the oil in a frying pan over medium-high heat. Add onion and carrot; saute until softened, about 5 minutes. Let cool.
Transfer most of the onion-carrot mixture to a bowl, reserving a small portion of the mixture for the sauce. Add the remaining olive oil, quinoa, beef, pork, 1 tablespoon pasta sauce, eggs, half the dill, garlic powder, onion powder, paprika, salt and pepper. Mix until filling is well combined.
Cut out the thick part of the rib from the bottom of each cooked cabbage leaf so it will be easier to roll. Spoon a portion of the filling onto a leaf. Fold the stem up over the filling and fold the sides toward the middle. Roll filling up the rest of the leaf. Repeat until the filling is used. Finely shred the remaining cabbage.
Combine remaining pasta sauce with chicken stock, garlic, sauerkraut and remaining dill in a bowl. Spread a few tablespoons of the sauce over the bottom of a baking pan. Add the shredded cabbage. Place cabbage rolls seam-side down in a single layer on top. Pour remaining sauce over the rolls. Cover with foil.
Bake until cabbage rolls are tender, about 75-90 minutes.