Vegetarian Golumpki

There are two ways to make this - one being a bit less complicated. Take the dried beans, (around a half a pound), place them in water and bring them to a boil. Reduce heat and simmer until tender, about 1.5 hours. While they are cooking, peel and de-seed a butternut squash. You will need about half for this recipe. Cut that half into small chunks, toss with olive oil and place on a baking sheet in a 400 degree oven to roast, stirring occasionally until golden brown. Prepare one (dried) cup of rice according to package instructions. In a bowl combine the cooked beans, rice, butternut squash, one chopped onion, the spice packet (2tsp Stock+Spice Golumpki spice), two raw eggs as a binder, 3 tablespoons olive oil, and 2 tsp salt. Mix well and set aside. Jump down at this point for the easier next steps. Bring a large pot of water to a boil. Stab a large fork in the stem side of the cabbage and hold that to dip the cabbage into the boiling water for 30 seconds (about 3 verses of Mary Had a Little Lamb). Pull the cabbage out and gently remove the two outer leaves which will be tender. Repeat until you have about 14 leaves. Coarsely chop up the remainder of the cabbage and set aside. Take the bean/rice mixture and spoon about 4 tablespoons into a cooked cabbage leaf and roll up the leaf like a burrito. In a large oiled Dutch oven, place the shredded cabbage on the bottom, then pour over crushed tomatoes, (I used a 26 oz box), and 1 cup water. Then place the cabbage rolls on top. Cover and bake in a 350 degree oven for 22 minutes, then uncover and bake 20 minutes more. Serve and enjoy!

The slightly easier version.

Instead of stuffing cabbage leaves, chop up the whole cabbage, and then in an oiled Dutch oven, place a layer of cabbage leaves, then rice/bean mixture, and finally pour over the chopped tomatoes and a cup of water. Bake in a 350 degree oven for 22 minutes covered and 20 minutes uncovered. Enjoy!