Boost your immunity with cabbage and quinoa stew

That cabbage contains more vitamin C than oranges, it is already a well-known fact. What is maybe less known is that this leafy green plant is loaded with vitamins and minerals such as magnesium, iron, phosphorus, calcium, potassium and sodium and additionally it contains folic acid. Therefore, it is no wonder that we always reach for this miracle vegetable on colder days when our immunity is labile and in decline.

Cabbage can be used for almost any type of recipe - whether it is crispy salad, sauerktraut, soup, salad or a side dish, cabbage fits perfectly in all of them. 

This time we will remind you of a stew that you probably haven't eaten for a long time, but when you were younger you probably often had it on your plate, at least at your grandmother's cabbage stew! The addition of lentils and quinoa will further boost it and put it on the throne dishes on a spoon when we need a little energy and boosting immunity.

Since it is rich in fibre, lentils are very good for digestion, it has the effect of reducing blood sugar and cholesterol, but also has a beneficial effect on the cardiovascular system. It has a lot of B vitamins and various minerals; phosphorus, magnesium, zinc, iron. Quinoa, on the other hand, is rich in protein, fibre, vitamins and minerals, and unlike other real grains, it contains all 9 essential amino acids. Gluten-free. This makes it an excellent food for anyone suffering from celiac disease.

In addition to being healthy and nutritious, lentils and quinoa are very tasty food as well!

Instructions:

1. Pour oil over a deep bowl and put it on the fire, then add the onion and simmer for a few minutes.
2. Add the cabbage cut into strips or squares and cook for another 5 minutes, then add the chopped garlic.
3. After a minute add the stock, lentils, reduce the heat and cook over low heat for 20 minutes stirring.
4. After 20 minutes, add the previously washed quinoa, tamari, vinegar, paprika, mix well and cook for another 20 minutes.
5. Season at the end, and add a little parsley before serving.

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