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Butternut Squash Sauerkraut Quinoa Cabbage Rolls
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Servings:
8 rolls
Author:
30
55
Course:
Main Course
Cuisine:
American
German
Vegetarian
Keywords:
quinoa
fall recipes
Sauerkraut
cabbage rolls
butternut squash
vegetarian recipes
🧂 Ingredients
1 cup
water
1/2 tablespoon
plus 2 tablespoons olive oil
divided
1/2 cup
quinoa
I used a 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
egg
1 tablespoon
breadcrumbs
1 cup
vegetable broth
1/4 cup
raw pumpkin seeds
plus more for garnish
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Instructions
1
Bring the water to a boil. Add the olive oil and quinoa. Lightly cover the pot
and cook for 15 minutes.
2
Remove from heat, fluff with a fork, and set aside.
3
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.
4
Peel and mince the garlic clove.
5
Peel the onion and chop it into small pieces.
6
Heat the remaining 2 tablespoons of olive oil in a medium-sized skillet.
7
Add the garlic clove and stir. When the garlic releases its aroma, add the
onions and stir to combine.
8
Cook, stirring frequently until the onions become transparent.
9
Add the butternut squash pieces and cook, stirring, until the pieces become soft
and the onions start to crisp (about 20 minutes).
10
Chop up the sauerkraut and then mix it into the pan.
11
Cook, stirring to combine everything for another 5 minutes. Season the mixture
with salt and pepper to taste.
12
Remove from heat. Let cool.
13
Add the egg, breadcrumbs, and pumpkin seeds to the cooked quinoa. Mix to combine
thoroughly.
14
Combine the sauerkraut and quinoa mixture together.
15
Preheat the oven to 350 degrees F. Grease a medium-sized casserole dish.
16
Lay out the blanched cabbage leaves on the counter. Evenly divide the mixture
between the leaves.
17
Roll up the mixture in the leaves and place in the casserole dish, tucking the
ends in. Pour the vegetable broth over the top.
18
Place in the oven and bake for 15 minutes. Remove from the oven and let cool for
5 minutes before transferring to a platter.
19
Garnish with extra pumpkin seeds and serve.
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