I still had some leftover butternut squash soup and was determined to put it to good use. So…not much going on in the fridge since I’ve had no time to shop this week, but I did have a micro cabbage, some chicken sausage, mushrooms, and kale. I decided I’d make stuffed cabbage and use the soup as a sauce for it!
Micro cabbage is like a third the size of a regular head of cabbage, and Wegmans has it packaged in a tight wrap of plastic so you can just pop it in the microwave for five minutes and boom, done!
Just be careful, five minutes of nuking makes things very hot. Let it cool while you make your stuffing. You can be pretty creative here. I sautéed some baby Bella mushrooms, kale, and chicken sausage in a few tablespoons of the butternut squash soup and a splash of apple cider.
Still had leftover soup! Or what can now be called butternut squash sauce!
Once the cabbage is cool enough to touch, carefully peel as many in tact shells as you can. This is not very easy, but don’t worry, it’s ok if they tear a little.
Line the bottom of a baking dish with butternut squash sauce. Then get the cabbage shells stuffed and placed carefully in the dish.
I was able to nestle six stuff shells in here pretty cozily.
I used some of the broken cabbage leaves to patch up some of the wraps. Cover with more butternut squash sauce and bake in the oven on 375 for about 15 minutes.
I plated three plain for myself and atop some rice for the hubs.
These came out delicious and so healthy!! I love when I’m able to use all the leftovers of a great dish in totally unexpected ways! So here’s how you make a soup become the sauce for a completely different dinner!!