Brunch

Stuffed cabbage rolls with quinoa and sweet potato is for Dinner.

Stuffed cabbage rolls with quinoa and sweet potato takes 20 minutes to prepare.

Stuffed cabbage rolls with quinoa and sweet potato takes 60 minutes to cook.

Stuffed cabbage rolls with quinoa and sweet potato makes 6 servings.

The ingredients for Stuffed cabbage rolls with quinoa and sweet potato are:

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)

Here is how you make Stuffed cabbage rolls with quinoa and sweet potato:

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, diced1 red onion, peeled, diced1 large tart apple, such as Granny Smith, peeled, diced3-4 cloves garlic, chopped4 sausages- these can be sweet Italian, chicken apple, turkey, buffalo, cut into chunksExtra virgin olive oil, as needed1 cup natural apple juice or cider1 tablespoon pure maple syrup1 tablespoon balsamic or apple cider vinegarSprinkle of sea salt, cinnamon, nutmeg, fennelTo add in later:A handful of raisins or dried cranberries1 to 1 1/2 cups cooked quinoaThrow 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 Tomatoes1/2 cup apple juice or cider2 tablespoons maple syrup2 tablespoons balsamic vinegar1 teaspoon onion powder1 clove garlic, minced1/2 teaspoon cinnamon1/4 teaspoon nutmeg1/4 teaspoon ground clovesSea salt, to tasteCombine 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 servingsNumber of Servings: 6Recipe submitted by SparkPeople user HALF_THE_GIRL.

The nutritional information for Stuffed cabbage rolls with quinoa and sweet potato is:

• 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

The dietary needs meet for Stuffed cabbage rolls with quinoa and sweet potato is Gluten Free