Bring the water to a boil. Add the olive oil and quinoa. Lightly cover the pot and cook for 15 minutes.

Remove from heat, fluff with a fork, and set aside.

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.

Peel and mince the garlic clove.

Peel the onion and chop it into small pieces.

Heat the remaining 2 tablespoons of olive oil in a medium-sized skillet.

Add the garlic clove and stir. When the garlic releases its aroma, add the onions and stir to combine.

Cook, stirring frequently until the onions become transparent.

Add the butternut squash pieces and cook, stirring, until the pieces become soft and the onions start to crisp (about 20 minutes).

Chop up the sauerkraut and then mix it into the pan.

Cook, stirring to combine everything for another 5 minutes. Season the mixture with salt and pepper to taste.

Remove from heat. Let cool.

Add the egg, breadcrumbs, and pumpkin seeds to the cooked quinoa. Mix to combine thoroughly.

Combine the sauerkraut and quinoa mixture together.

Preheat the oven to 350 degrees F. Grease a medium-sized casserole dish.

Lay out the blanched cabbage leaves on the counter. Evenly divide the mixture between the leaves.

Roll up the mixture in the leaves and place in the casserole dish, tucking the ends in. Pour the vegetable broth over the top.

Place in the oven and bake for 15 minutes. Remove from the oven and let cool for 5 minutes before transferring to a platter.

Garnish with extra pumpkin seeds and serve.