Stuffed cabbage rolls with quinoa and sweet potato

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 274.1
  • Total Fat: 6.5 g
  • Cholesterol: 23.3 mg
  • Sodium: 818.4 mg
  • Total Carbs: 48.5 g
  • Dietary Fiber: 5.5 g
  • Protein: 3.4 g

View full nutritional breakdown of Stuffed cabbage rolls with quinoa and sweet potato calories by ingredient
Submitted by:

Introduction

delicious and low carb delicious and low carb
Number of Servings: 6

Ingredients

    Cabbage, fresh, 12 leaf
    Sweet potato, 2 sweetpotato, 5" long
    Onions, raw, 1 large
    Apples, fresh, 1 large (3-1/4" dia) (approx 2 per lb
    *Hillshire Farms Turkey Polish Keilbasa, 4 serving
    Garlic, 3 clove
    Olive Oil, 1 tbsp
    *100% Ocean Spray Cranberry Grape-- No Sugar Added 8oz, 1.5 cup
    Maple Syrup, 2 tbsp
    *Balsamic Vinegar, 3 tbsp
    Cinnamon, ground, 1 tsp (remove)
    Salt, 1 tsp (remove)
    Cloves, ground, .25 tsp (remove)
    *Del Monte Diced Tomatoes - No Salt Added, 2 cup
    *1 cup cooked quinoa, 1.5 cup (remove)

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- I use Bionature Organic 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.




Serving Size: makes 6 2 cabbage roll servings

Number of Servings: 6

Recipe submitted by SparkPeople user HALF_THE_GIRL.

Rate This Recipe