Savoy Cabbage Rolls Stuffed with Pumpkin (Print version)

Tender Savoy cabbage rolls filled with caramelized pumpkin, seasoned rice, herbs, and a glossy skillet finish.

# Ingredients:

For the cabbage leaves

01 - 8 large Savoy cabbage leaves
02 - 1 teaspoon fine salt, for blanching water

For the pumpkin rice filling

03 - 3/4 cup (150 g) short-grain or medium-grain rice
04 - 1 1/2 cups (360 ml) water
05 - 1/2 teaspoon fine salt, plus more to taste
06 - 1 tablespoon olive oil
07 - 1 small yellow onion, finely chopped
08 - 1 lb (450 g) peeled cooking pumpkin or butternut squash, cut into 1/2-inch cubes
09 - 2 garlic cloves, minced
10 - 1 tablespoon tamari or soy sauce
11 - 1/2 teaspoon sugar or maple syrup
12 - 1 teaspoon chopped fresh sage, or 1/2 teaspoon dried sage
13 - 1 tablespoon apple cider vinegar
14 - 2 tablespoons chopped fresh parsley
15 - Black pepper, to taste

For finishing

16 - 1 tablespoon olive oil, for browning the rolls
17 - Extra parsley, for serving

# Instructions:

01 - Bring a large pot of salted water to a simmer. Add the Savoy cabbage leaves and cook for 2-3 minutes until flexible. Transfer to cold water, drain, pat dry, and shave down the thick center ribs.
02 - Combine rice, water, and 1/2 teaspoon salt in a saucepan. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes. Turn off the heat and let it rest covered for 10 minutes.
03 - Heat 1 tablespoon olive oil in a wide skillet over medium heat. Cook the onion for 3 minutes, then add pumpkin, garlic, tamari, sugar, and sage. Cook for 8-10 minutes, stirring often, until the pumpkin is tender and lightly browned.
04 - Fold the pumpkin mixture into the cooked rice. Stir in apple cider vinegar, parsley, and black pepper. Taste and add more salt if needed.
05 - Lay one cabbage leaf flat with the stem end closest to you. Add about 2 heaping tablespoons of filling, fold in the sides, and roll tightly. Repeat with the remaining leaves and filling.
06 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Place the rolls seam-side down and cook for 3-4 minutes, then turn and cook 2-3 minutes more until warmed through and lightly golden.

# Good to know:

01 - Makes 8 rolls, enough for 4 servings as a meatless main.
02 - Best served warm from the skillet.
03 - Use gluten-free tamari if cooking gluten-free.

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