Farmer’s Market Recipe: Winter Squash Stuffed Cabbage Rolls


Cabbage Rolls1/2 cup uncooked brown rice

1 head of cabbage (Faust Farm)

1/2 red pepper, diced

1/2 yellow pepper, diced

2 cloves of garlic, minced

1 small onion, diced

2 pounds winter squash (GROW, Father & Son farms)

fresh parsley, chopped

fresh cilantro, chopped

1 1/2 cup tomato sauce

juice from 1/2 fresh squeezed lemon


Cooking Instructions:

Preheat your oven to 350 degrees. Cook the rice according to package instructions. Saute the onion, garlic, peppers, mushrooms and herbs in a little oil on medium heat. Add the cooked rice and salt and pepper to taste. Set aside.

For the cabbage, you will want to cut off the leaves from the base at the bottom and use 12 – 15 of the biggest, longest leaves. Place these in a pot of boiling water to soften them. Mix the tomato sauce with the lemon juice. No heat is required for this step.

Once the cabbage leaves are soft enough to work with, strain them and allow them to cool enough to handle. Lay them out flat and scoop a large spoonful of the rice and veggie filling in the middle of each leaf. Fold in the sides and roll them up. Place these rolls in a deep baking dish with a lid, seam down, and smother with the tomato sauce. Cover and bake in the oven for 40 – 45 minutes.