Stuffed Cabbage with Roasted Sweet Potato Stuffing

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. Note: To make it vegan just omit the sausage and serve with a side of hummus.
Photo by Henya B.
Adapted from webmd.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Adapted from webmd.com

Ingredients

  • 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, buffalom, cut into chunks

  • 1

    cup natural apple juice or cider

  • 1

    tablespoon pure maple syrup

  • 1

    tablespoon balsamic or apple cider vinegar

  • 1

    sprinkle of sea salt, cinnamon, nutmeg, fennel

  • handful of raisins or dried cranberries

  • 1 to 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

  • sea salt, to taste

  • extra virgin olive oil, as needed

  • strained tomatoes (24-ounce jar or can)

Directions

Cook your cabbage. You'll need a fresh, large head of green 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. Make the filling. Preheat the oven to 375 degrees F. For the filling you'll need: 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, buffalo, cut into chunks Extra virgin olive oil, as needed 1 cup natural apple juice or cider 1 tablespoon pure maple syrup 1 tablespoon balsamic or apple cider vinegar Sprinkle of sea salt, cinnamon, nutmeg, fennel To add in later: A handful of raisins or dried cranberries 1 to 1 1/2 cups cooked quinoa 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. To make your sauce you'll need: 1 24-oz jar or can of strained tomatoes 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 Sea salt, to taste Combine the sauce ingredients 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. To assemble: 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. To stuff: 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. 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.

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