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Stuffed Cabbage with Butternut Squash Sauce

April 10, 2023 • 0 comments

Stuffed Cabbage with Butternut Squash Sauce
The ultimate comfort food. This is a variation of Christine's mom’s delicious Polish stuffed cabbage recipe (AKA golumpkis) is made with a squash sauce instead of tomato sauce. Made with real, wholesome ingredients, which impart the most flavor and soul for your family to enjoy around the dinner table.
  • Prep Time:
  • Cook Time:
  • Servings: 6



  1. In a medium saucepan, place one cup of the broth. Add the squash. Bring to a boil over medium high heat. Reduce the heat to low. Cover and cook on low heat for 20 minutes, or until the squash is fork-tender. Use a potato masher to mash the sauce, or purée the sauce in a blender. Add a little more broth if needed to thin the sauce.
  2. In a medium saucepan over medium heat, melt the butter. Add the onion. Cook and stir for 5 minutes. Add the garlic. Cook for another 30 seconds. Add the squash sauce, salt,  pepper, brown sugar, and apple cider vinegar. Cook for 10 minutes, stirring occasionally.
  3. Bring a large pot of water to boil over high heat. Meanwhile, remove the core from the head of cabbage. Some of the outer leaves may fall off. Put them aside. Once the water comes to a boil, add the cabbage leaves. Cook for three minutes then remove to cool in a colander. Carefully place the cabbage head in the boiling water. Cook for about 5 minutes or until the cabbage leaves are easily separated. Peel off some outer leaves from the cabbage. You will need a total of 12 cabbage leaves.
  4. To make the filling, in a large bowl place the ground beef, ground pork, white rice, minced garlic, sea salt, pepper, parsley, egg, raisins and onion. You can either add the uncooked or you can sauté it in a teaspoon of butter before adding it to the beef mixture. Just be sure to let it cool before adding it to the meat. Add a couple of tablespoons of the squash sauce to the beef mixture. Stir well.
  5. Lay one cabbage leaf on a flat surface. Use a knife to carefully cut the thick part of the cabbage rib to make it thinner. The leaf will be more pliable this way. Spoon a couple of tablespoons of the beef mixture onto the cabbage leaf. Bring one end of the cabbage leaf over the mixture, then tuck in the sides as you roll it up securely. Repeat this process with the remaining cabbage leaves and filling.
  6. Place the cabbage rolls in a large skillet. Pour the remaining squash sauce over the rolls. Add ¼ cup of the broth around the edges of the pan. Cover and bring to a boil over medium heat. Reduce the heat to low and simmer for 40 minutes. Add a little more broth if needed if the  liquid begins to dry. Baste the rolls occasionally with the sauce. 

Watch Video Instructions


  • If you prefer to bake the cabbage rolls you could place them in a casserole dish, cover them with foil and bake in a 350°F oven for 60 to 90 minutes.
  • Serve the cabbage rolls hot.
  • VEGETARIAN: If you prefer to make a vegetarian version of this recipe, just replace the one and a half pounds of meat with an equivalent amount of cooked lentils.

Made with Miller's Bio Farm Ingredients

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