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Stuffed Cabbage with Couscous Cabbage leaves are logical candidates for stuffing. Try other grains as well, like basmati rice and bulgur. Makes 6 servings. |
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Ingredients: 1/2 cup raisins 1 tablespoon butter 1 tablespoon olive oil 1 large onion, thinly sliced Kosher salt 1/2 teaspoon cinnamon 4 cups cooked couscous (instant couscous cooked according to package directions) 1 cup canned chickpeas, rinsed and drained 1/3 cup coarsely chopped toasted walnuts 1 teaspoon ground ginger Freshly ground black pepper to taste 12 large cabbage leaves 2 cups defatted Chicken Stock 2 tablespoons chopped fresh mint or parsley | |
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Instructions: 1. Soak raisins in warm water for 30 minutes. 2. Heat butter and oil in a skillet and cook onion over medium heat, stirring, until lightly browned, 5 to 7 minutes. 3. Add salt to taste and cinnamon, stir and cook a few minutes more. 4. Put in a mixing bowl. 5. Add couscous, chickpeas, walnuts, and drained raisins to onion mixture. Season with salt and pepper. 6. Set aside and preheat oven to 350°F. 7. Drop cabbage leaves, 4 at a time, in a few quarts of boiling water and cook until just tender, about 3 to 4 minutes. 8. Drain and pat dry. 9. Lay cabbage leaves flat on a work surface and put 1/2 cup of filling into the center of each one. 10. Roll halfway, fold in sides so that stuffing can't fall out, and continue to roll each filled leaf. 11. Put stuffed rolls, seam side down, in a shallow baking dish. 12. Add Chicken Stock, cover tightly, and bake about 40 minutes. 13. Allow to cool about 10 minutes and sprinkle with mint. |
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