Squash-filled cabbage rolls (vegan and gluten-free)

So I came up with something yummy to make out of some of the items in this week's Produce Box: cabbage rolls stuffed with a medley of squash, tomatoes, onions, garlic, red bell pepper, grape tomatoes, shiitake and brown button mushrooms and spiced with German herbal salt and Penzey's Mural of Flavor salt-free spice blend.

I took leaves from the pointed cabbage and steamed them to soften them up. In the meantime I worked on the filling and the sauce.

For the filling: Chop half of one large sweet onion and 1 scallion. Add approx. 1 Tbs. of olive oil to pan, add onion/scallion and press 2 cloves of garlic. Chop several yellow squash and add to onions. Chop red bell pepper, grape tomatoes, shiitake and button mushrooms into small cubes and add to pan. Saute until squash softens. Flavor with herbal salt and Penzey's Mural of Flavor spice blend or other preferred spices.

Filling

Spices

Filling up close

The sauce

For the sauce I put a little bit of olive oil in a saucepan, added 3 diced tomatoes, half a chopped sweet onion, 1 pressed clove of garlic, some herbal salt and ground in some of the "Pizza and Pasta" spice from Aldi. I let the sauce simmer over medium heat, stirring occasionally until the tomatoes were no longer solid and the onions   were soft.

To make the rolls, I put a couple spoonfuls of the filling onto the cabbage leaf and then rolled it up. Once all the rolls were made I covered them in the homemade tomato sauce, then baked at 350 F (175 C) for about 15 minutes. Before serving, drizzle with crema di balsamico for a nice presentation. The entire recipe including preparation took about 40 minutes. 

Making the rolls: