Saturday, September 1, 2012

Butternut Squash Filled Cabbage Rolls

Butternut squash provides about one-third of the Daily Value of vitamin C in every cup. It's orange color indicates an abundance of nutrients known as carotenoids, that are shown to protect against heart disease.  
Red cabbage has an excellent source of antioxidants and has more nutritional benefits than green cabbage. We love the taste of oven baked red cabbage and fermented red cabbage! Our latest red cabbage recipe is Butternut Squash Filled Cabbage Rolls with a touch of spice. Check out our recipe below. If you love red cabbage, check out our delicious Red Cabbage Casserole recipe and our Live Curtido Salad recipe. Enjoy!

Butternut Squash Filled Cabbage Rolls Recipe
Makes about 14 cabbage rolls (different sizes)
Ingredients: 
∙ organic butternut squash
∙ sea salt
∙ 1 organic leek
∙ 1/2 organic red onion
∙ 3-4 organic garlic cloves 
∙ bunch of Italian parsley
∙ 2 tbsp of sun dried tomatoes (chop sun dried tomatoes to measure)
∙ 2 medium sized organic carrots
∙ 2 tbsp organic coconut oil (melted)
∙ organic black pepper
∙ organic chili powder
∙ 1/2 organic red cabbage (with leaves removed and steamed)
∙ 2 free range happy chicken eggs

Directions:
1. Preheat oven to 325 degrees F.
2. Peel and chop butternut squash into thin small pieces and place in a loaf pan (see image here).
3. Add a pinch of salt over top, cover and bake in oven for about 15-20 minutes or until softened.
4. In the mean time, finely chop leeks, onion, garlic, sun dried tomatoes, carrot and Italian parsley in a food processor. Set aside for 5 minutes.
5. In a small mixing bowl, beat 2 eggs and set aside.
6. In a medium sized frying pan, add coconut oil and lightly fry ingredients from food processor (onions etc.) for about 3- 5 minutes. 
7. Once ready, place ingredients in a large mixing bowl. Set aside.
8. Once butternut squash is ready, add to the large mixing bowl and hand blend all ingredients to create a mash. 
9. Add spices (Salt, pepper, chilli powder -we used a pinch of chilli powder) and mix. Taste mash and make necessary adjustments according to your taste. You can add more coconut oil for a more buttery flavor. Set aside.
10. Clear out an area on a table and lay out a sheet of parchment paper. 
11. Spread out your cabbage leaves (they should be softened and cooled).
12. Begin scooping the mash and place on top of the cabbage rolls (use your judgement when adding the mash. There should be enough mash in each roll that will hold and allow for cabbage leaves to be rolled up).
13. Once you have added all the mash, begin rolling up the cabbage rolls one by one and placing each one, as you roll, in a glass oven pan(s) with the ends faced down (we had to use two 9" round pans). As you place the rolls in the oven pan(s), make sure the rolls are tight against each other.
14. Once all cabbage rolls are placed in the oven pan(s), pour egg mixture evenly, over top of cabbage rolls (if you use two pans, use half the egg mixture for each).
15. Place pan(s) in oven and bake for 10-15 minutes or until egg has cooked.
16. Once ready, remove from oven and let cool for 2-3 minutes.
17. Place cabbage rolls on plates.
18. Serve and enjoy!


Check it out on lePetitchef and on Squidoo.com.

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7 comments :

  1. Great recipe! Do you think you could make it without the eggs though?

    ReplyDelete
    Replies
    1. Yes - you will get all the flavor you need from the butternut squash mash and cabbage.
      Enjoy!

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  2. Thanks for linking up at our Gluten Free Fridays recipe party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) We are building a great set of gluten free recipes so far! Its making my meal planning easy :) How about yours? See you next Friday! Cindy from vegetarianmamma.com

    ReplyDelete
  3. For omitting eggs, do you just eat the rolls after rolling them?

    ReplyDelete
  4. I could use green cabbage as well, right? I just have so much from my CSA still!!

    ReplyDelete

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