Stuffed Cabbage with Roasted Sweet Potato Stuffing
This Recipe Is:
Traditional stuffed cabbage recipes often feature rice and crumbled beef, but I decided to change things up and create a stuffing with caramelized roasted flavors instead.
Ingredients
-
Large head
of green cabbage
-
2 medium
sweet potatoes, peeled, diced
-
1
red onion, peeled, diced
-
1 large
tart apple such as Granny Smith, peeled, diced
-
3-4 cloves
garlic, chopped
-
4
sausages (these can be sweet Italian, chicken apple, turkey, or buffalo), cut into chunks
-
1 cup
natural apple juice or cider
-
1 tablespoon
pure maple syrup
-
1 tablespoon
balsamic or apple cider vinegar
-
1 sprinkle
sea salt, cinnamon, nutmeg, fennel
-
Handful
raisins or dried cranberries
-
1-1 1/2 cups
quinoa, cooked
-
1/2 cup
apple juice or cider
-
2 tablespoons
maple syrup
-
2 tablespoons
balsamic vinegar
-
1 teaspoon
onion powder
-
1 clove
garlic, minced
-
1/2 teaspoon
cinnamon
-
1/4 teaspoon
nutmeg
-
1/4 teaspoon
ground cloves
-
24 ounces
strained tomatoes
-
sea salt, to taste
-
extra virgin olive oil, as needed
Instructions
- Cook your cabbage. Trim the bottom root and cut an X into the center core. Bring a large pot of water to a boil and cook the head of cabbage for about five minutes until soft; remove and drain well.
- Throw the vegetables, apple, and sausage into a roasting pan and drizzle with a little olive oil. Add the apple juice, maple syrup, vinegar, salt and spices and toss well to coat. Roast in the oven till soft, about 40 to 50 minutes. Stir a few times during roasting to distribute the sauce and seasoning.
- Meanwhile make your sauce. Combine strained tomatoes, apple juice or cider, maple syrup, balsamic vinegar, onion powder, garlic, minced, cinnamon, nutmeg, ground cloves and sea salt, to taste, in a sauce pan and stir. Cook over medium heat until simmering. Cover and lower the heat to a gentle simmer. Taste test before using in the recipe. If you like a bit of spice, add a dash of hot pepper, but please taste test first.
- Preheat oven to 350 degrees F.
- Lightly oil four serving dishes or one medium-large baking dish.
- When the cabbage has cooled enough for you to handle, cut another 1/2 inch or so off the bottom core if you need to and gently peel off the leaves one at a time; set the leaves aside on a plate or board. Trim any large leaves that may have a thick spine. Smaller leaves can be combined. Use two to make one roll if you need to.
- Combine the roasted vegetables and sausage with the cooked quinoa- start with a cup and see how much you need. If you want to stretch the filling, use more quinoa. Add a handful of raisins and stir in.
- Lay a cabbage leaf on your work surface and add a spoonful of filling in the center. Fold in the side of the leaf and roll it up; tuck it into the prepared baking dish seam side down. Repeat for the remaining leaves and filling.
- Pour the sauce over the stuffed cabbage and bake in the center of a preheated oven for about 30 minutes, till heated through and bubbling.
Tip
You can make this stuffed cabbage ahead of time, if you wish; cover and chill. Add an extra 10 minutes or so to the baking time. You can easily keep this recipe vegan by omitting the sausage.
Reviewed July 16, 2012
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to
Foodily.com
Nutritional Information
Makes: 6 servings
- Calories367
- Carbohydrates74.8 g
- Dietary fiber7.1 g
- Cholesterol0 mg
- Fat4.9 g
- Saturated fat1.2 g
- Sodium138 mg
- Protein9.9 g
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