‘Tis the season for squash and crock pots. I absolutely love coming home from work and having a big pot of delicious food all ready for me to eat for dinner. While looking for a crock pot recipe to make this weekend, I ran across a recipe for stuffed cabbage rolls.
It was a pretty basic recipe, and I had made it once before but this time I thought I would shake things up by adding some winter squash and warming spices like cumin, cayenne, an Indian spice blend called garam masala and some fresh cilantro. I used ground turkey instead of the beef the recipe called for because that is what I had on hand.
* available this week at the market
- One head of green cabbage*
- ½ lb ground turkey
- 1½ c winter squash* (I used delicata), cut into about ½ inch cubes
- 1 c cooked basmati rice
- 1 egg*
- 1 c finely chopped onion*
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garam masala
- 1 tsp cumin seeds
- ½ c chopped fresh cilantro
- One 15 oz can tomato sauce
- 2 tsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tsp garam masala
- ½ tsp ground cumin
- ¼ tsp cayenne
- Juice of half of a lemon
- Place the head of cabbage in a pot of boiling water and boil for about five minutes. Remove cabbage from pot and pull off about 12 leaves.
- Mix the squash, turkey, rice, egg, onion, salt pepper, garam masala, cumin seeds, and cilantro together.
- Place about ¼ cup of the turkey mixture in the middle of each cabbage leaf, fold two ends in and then roll into a tight roll. Place each roll in the crock pot seam side down.
- Mix the ingredients for the sauce together and pour over the rolls in the crock pot.
- Cook on low for about eight hours.
Written by Kate Venhuis, a WFM volunteer and Woodstock resident. Read more on her blog A Culinary Record.