Stuffed Cabbage with Roasted Sweet Potato and Quinoa Stuffing

Summary

Yield
Servings
Sourceglutenfreegoddess.blogspot.com
Prep time1 hour, 30 minutes
Cooking time30 minutes
Total time2 hours

Description

This recipe is well worth the time it takes to prepare

Ingredients

1  
cabbage
2  
sweet potatoes
1  
onion, red
1  
apple, tart green
5 cloves
garlic
4  
sausage
   
olive oil
1 cup
apple juice
3 tablespoons
maple syrup
3 tablespoons
balsamic vinegar
   
raisins
1 1/2 cup
quinoa
1 can
tomatoes
1/2 cup
apple cider
1 teaspoon
onion powder
1/2 teaspoon
cinnamon
1/4 teaspoon
nutmeg
1/4 teaspoon
cloves, ground
   
salt

Instructions

First: 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. Preheat the oven to 375 degrees. Cook quinoa according to package directions.
To make the filling: throw the vegetables, apple, and sausage into a roasting pan and drizzle with a little olive oil. Add 1 cup apple juice, 1 Tbsp maple syrup, 1 Tbsp vinegar, and salt, cinnamon, nutmeg, and fennel to taste, 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. After removing from heat, add the cooked quinoa and raisins. Meanwhile make your sauce. To make the sauce: combine tomatoes, 1/2 cup apple juice or cider, 2 Tbsp maple syrup, 2 Tbsp balsamic vinegar, onion powder, 1 clove 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. To assemble: Preheat oven to 350 degrees. Lightly oil four serving dishes or one medium-large baking dish. When the cabbage has cooled enough for you to handle, cut another ½  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. 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.