Friday, October 6, 2017

Butternut Squash Sauerkraut Quinoa Cabbage Rolls



When fall rolls around I like to roast a big batch of butternut squash and make soup out of it using the herbs from my garden. I've made a few other dishes with butternut squash (see the bottom of this post) but usually, I get lazy about doing anything else with it. 



Feeling motivated by the beautiful fall weather, a new butternut squash recipe was at the top of my list for this month. 

This recipe tastes great with butternut squash but you can use other squash varieties including acorn. Pumpkin would also work well. 



The result is a delicious ├╝ber healthy fall roulade. Red cabbage, sauerkraut, and quinoa are the superfood heavy lifters here. Together they offer a large dose of protein, fiber, vitamins, and minerals.

Two of these vegetarian cabbage rolls are a meal in itself. Add a side salad to supplement some greens. 



These roulades are also a delicious and pretty addition to any Thanksgiving holiday table, especially for vegetarians or vegans.


Butternut Squash Sauerkraut Quinoa Cabbage Rolls
Prep Time: 30 minutes
Cook/Bake Time: 55 minutes
Yield: 8-10 pieces
Ingredients:
  • 1 cup water
  • 1/2 tablespoon plus 2 tablespoons olive oil, divided
  • 1/2 cup quinoa (I used tri-color variety)
  • 8 large purple cabbage leaves
  • 2 tablespoons olive oil
  • 1 large garlic clove
  • 1 small white onion
  • 1 cup butternut squash, peeled and cut into very small pieces.
  • 1 cup  sauerkraut (liquid squeezed out)
  • Kosher salt and freshly ground pepper to taste
  • 1 eggs
  • 1 tablespoons breadcrumbs
  • 1 cup vegetable broth
  • 1/4 cup raw pumpkin seeds, plus more for garnish
Directions:
  • Bring the water to a boil. Add the olive oil and quinoa. Lightly cover the pot and cook for 15 minutes.
  • Remove from heat, fluff with a fork and set aside. 
  • Bring a separate pot of water to a boil and blanch the cabbage leaves (submerge them in the boiling water for 1 minute, then immediately transfer the leaves to a bowl of cold water.) Set aside.
  • Peel and mince the garlic clove.
  • Peel the onion and chop into small pieces.
  • Heat the remaining 2 tablespoons of olive oil in a medium-sized skillet.
  • Add the garlic clove and stir. When the garlic releases its aroma, add the onions and stir to combine.
  • Cook, stirring frequently until the onions become transparent.
  • Add the butternut squash pieces and cook, stirring, until the pieces become soft and the onions start to crisp (about 20 minutes).
  • Chop up the sauerkraut and then mix it into the pan. 
  • Cook, stirring to combine everything for another 5 minutes. Season the mixture with salt and pepper to taste.
  • Remove from heat. Let cool. 
  • Add the egg, breadcrumbs and pumpkin seeds to the cooked quinoa. Mix to combine thoroughly.
  • Combine the sauerkraut and quinoa mixture together.
  • Preheat the oven to 350 degrees F. Grease a medium sized casserole dish.
  • Lay out the blanched cabbage leaves on the counter. Evenly divide the mixture between the leaves.
  • Roll up the mixture in the leaves and place in the casserole dish, tucking the ends in. Pour the vegetable broth over the top.
  • Place in the oven and bake for 15 minutes. Remove from the oven and let cool for 5 minutes before transferring to a platter. 
  • Garnish with extra pumpkin seeds and serve. 

Like butternut squash recipes? Try these:

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