Butternut Sauerkraut Quinoa Cabbage Rolls

Butternut Sauerkraut Quinoa Cabbage Rolls Substitution Suggestions:

Feeling motivated by the beautiful fall weather, this recipe was at the top of my list for this month. This dish tastes great with butternut squash. However,  you can also use other squash varieties, including the lovely, mighty Acorn. Pumpkin would also work well. Additionally, green cabbage technically works just as well in this recipe. However (sorry green cabbage) it does not bring the drama in the looks department.

So Many Health Benefits in these Butternut Sauerkraut Quinoa Cabbage Rolls:

This is a delicious über über-healthy fall roulade. Red cabbage, sauerkraut, and quinoa are the superfood-heavy lifters here. Together, they offer a large dose of protein, fiber, vitamins, and minerals.

Red Cabbage

Red cabbage is a nutrient-rich superfood. It’s full of antioxidants that fight free radicals. This helps protect your cells from damage. Red cabbage is high in vitamin C, which boosts your immune system. It also contains vitamin K for strong bones and blood health. The fiber in red cabbage supports digestion and gut health. Plus, it’s low in calories and big on flavor.

Sauerkraut

Rich in probiotics, which support gut health. These good bacteria improve digestion and boost immunity. The sauerkraut in these Butternut Sauerkraut Quinoa Cabbage Rolls contain vitamins C and K, essential for skin, bones, and healing. Plus, it’s low in calories but full of flavor.  Also, fermented foods like this can support mental health, too.

Quinoa

A powerful, protein-packed grain. It’s a complete protein, containing all nine essential amino acids. This makes it great for muscle repair and energy. The quinoa in these Butternut Sauerkraut Quinoa Cabbage Rolls is also high in fiber, which aids digestion and helps you feel full. It’s rich in iron, magnesium, and B vitamins. These nutrients support brain function, heart health, and energy levels. Quinoa is gluten-free and easy to digest. Its antioxidants help fight inflammation and disease.

Butternut Squash

Loaded with health benefits. It’s rich in vitamins A and C, which boost immunity and support eye health. This vibrant squash is full of fiber, aiding digestion and keeping you full longer. Furthermore, it contains potassium, great for heart health and blood pressure. Butternut squash is also low in calories but high in antioxidants. These help fight inflammation and protect your cells.

Two of these vegetarian cabbage rolls are a healthy meal in themselves. However, add a green side salad to supplement even more vitamins. So, in conclusion, this recipe is a delicious, healthy, and pretty addition to any Thanksgiving holiday table. Bonus? Your vegetarian guest will be delighted.

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Butternut Squash Sauerkraut Quinoa Cabbage Rolls

Course Main Course

Cuisine American, German, Vegetarian

Keyword Butternut squash, cabbage rolls, fall recipes, quinoa, Sauerkraut, vegetarian recipes

Prep Time 30 minutes

Cook Time 55 minutes

Servings 8 rolls

Author Lora Wiley-Lennartz

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

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.

So, do you like these Butternut Sauerkraut Quinoa Cabbage Rolls? Then also check out some of these other recipes:

SMOKED GOUDA QUINOA CABBAGE ROLLS

QUINOA KALE WALNUT STUFFED KOHLRABI

SPINACH LEMON SUNFLOWER GUGELHUPF