Remove Cabbage from freezer and let thaw (preferably in a colander)- this will make pulling apart the leaves very easy with out the smell that accompanies boiling it!

In a large pan heat oil. Add 1 diced onion and garlic and sweat for 2-3 minutes or until translucent.

Add squash and caramelize for 10-15 minutes (don't fuss over this too much or it won't caramelize)

Deglaze pan with wine

Add roasted red pepper, maple syrup and stock. Bring to a simmer then puree using a stick blender. This should have a consistency of thick but runny soup.

Season with salt to taste, add 1 c. of dried cranberries and keep warm

In a large bowl combine meat, cooked quinoa, remaining onion, eggs, zucchini, cinnamon, cayenne, parsley and remaining cranberries. Mix well (preferably by hand)

Separate all the cabbage leaves and replace in colander.

Place a ladel or 2 of sauce in the bottom of a large baking dish

place one leaf with the stem facing you. Place 1/4c. of meat mixture at the end nearest to you. Fold in the sides then roll up. Keep in place with a large toothpick if desired. Place seam side down in a large baking dish.

Repeat until all leaves or mixture is used up. Any leftover meat can be formed into meat balls and used another time or dropped into the warm sauce for added flavor. Extra Cabbage can be thinly sliced and added to the sauce for added texture and flavor.

Pour sauce over top to just barely cover cabbage rolls. Cover tightly with foil and bake at 375 for 90 minutes.

To Freeze: I recommend cooking first, then freezing the cabbage rolls once cooled, however you can freeze the rolls (unsauced) then cook from frozen with the sauce added for 2 hours at 400.