Stuffed Cabbage with Couscous

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Stuffed Cabbage with Couscous

 

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 vegetable stock

2 tablespoons chopped fresh mint or parsley

 

Soak raisins in warm water for 30 minutes. Heat butter and oil in a skillet

and cook onion over medium heat, stirring, until lightly browned, 5 to 7

minutes. Add salt to taste and cinnamon, stir and cook a few minutes more. Put

in a mixing bowl. Add couscous, chickpeas, walnuts, and drained raisins to onion

mixture. Season with salt and pepper. Set aside and preheat oven to 350 degrees.

Drop cabbage leaves, 4 at a time, in a few quarts of boiling water and cook

until just tender, about 3 to 4 minutes. Drain and pat dry.

Lay cabbage leaves flat on a work surface and put 1/2 cup of filling into the

center of each one. Roll halfway, fold in sides so that stuffing can't fall out,

and continue to roll each filled leaf. Put stuffed rolls, seam side down, in a

shallow baking dish. Add vegetable stock, cover tightly, and bake about 40

minutes. Allow to cool about 10 minutes and sprinkle with mint. Make 6 servings.

 

 

 

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