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Sunday, 2 October 2016

Spaghetti Squash Cabbage Rolls

There's nothing more comforting than homemade cabbage rolls on a chilly fall day.  Everyone has a different way of making cabbage rolls.  Traditionally, they're made with meat and rice.  Ours are vegetarian!


1 spaghetti squash, halved
1 savouy cabbage, leaves blanched
1 pint cherry tomatoes, chopped
2lbs tomatoes on the vine, chopped
2lbs potatoes, peeled and chopped
1 head garlic, peeled and sliced
1 bunch bunching onions, chopped
1lb red onions, chopped
5 plums, peeled and chopped
2 eggs
½ cup parmesan cheese
½ cup mozzarella cheese
1 jar tomato sauce

Preheat oven to 375F.  Add all fruits and vegetables, except cabbage to a baking sheet and roast in oven for 60 minutes.

Mix roasted vegetables with eggs.  Add some mixture to a cabbage leaf and roll.  Repeat until all the vegetable mixture is finished.

Tightly pack rolls in a tray.  Top with tomato sauce then both cheeses.  Bake in oven at 375F for 35-40 minutes.

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