Monday, November 26, 2012

#GlutenFree Butternut Squash and Apple Cabbage Rolls

I hope you had a fabulous Thanksgiving. As you know I shared a recipe with you from my sweet neighbor Miss Kitty. After a long week of traveling for my job. I decided that I would make a new creation inspired by my sweet neighbors cabbage rolls.  Plus since its Monday its a Meat less dish for my vegetarian following. I hope you enjoy and have had a great and fabulous holiday season.

Butternut Squash and Apple Cabbage Rolls Ingredients

½ of a large butternut Squash ( Should Yield 4 cups after shredding)
2 Apple Peeled and Shredded
½ of a chopped onion
1 teaspoon Salt
1 teaspoon Pepper
½ Cup Dark Brown Sugar
1 cup uncooked cleaned rice
1 Head of Cabbage
Cabbage Roll Sweet and Savory Sauce Ingredients

2 cans crushed Tomatoes
1 cup brown sugar
1 lemon (the juice of)

9"x13" Cake Pan COLLECTION: Anolon Bronze Bakeware
Large Bowl
Food Processor with shredding blade
Sauce pan
Wooden Spoon or silicone spoonula

The day before or morning you want to make these make sure you do not clean and freeze the cabbage for 12 hours.
Preheat oven to 350 degrees
Defrost and core and clean cabbage leaves in cold water.
Peel and Slice to fit Food Processor
Shred Butternut squash in food processor.
Next peel and Chop apples to fit in Food Processor
Then Chop a half of a onion.
Clean Rice in colander

Place all of butternut Squash apples in a large bowl then add Sugar, salt pepper and cleaned rice and toss.

In a sauce pan add 2 cans of crushed tomatoes, the juice of a lemon and brown sugar so you have a sweet and savory tasting sauce.

Take a 9"x13" Cake Pan COLLECTION: Anolon Bronze Bakeware spray with Cooking spray then add enough sauce to pan to cover

Take cleaned and cored leaves and place butternut Squash  in center

Next fold like this

Then Roll like this

Next place in 9"x13" Cake Pan COLLECTION: Anolon Bronze Bakeware side by side in rows.

Place in rows until full

Then pour sauce on top

Cover in Aluminum foil bake for 2 hours.

Let cool. You might be tempted and can eat them that night.

But I prefer to wait and eat the next day after reheating at 350 degrees for 45 minutes.

Bon Appetit and Enjoy

Sheila _