Stuffed Cabbage W/Couscous
Preparation Time: 15 minutes
Cooking Time: 1 hour
1/2 cup raisins
1 Tbsp. butter
1 Tbsp. olive oil
1 onion, thinly sliced
1/2 tsp. cinnamon
4 cups cooked couscous
1 cup chickpeas, cooked or canned
1/3 cup walnuts, toasted coarsely chopped
1 tsp. ground ginger
Fresh ground black pepper to taste
12 large cabbage leaves
2 cups chicken or vegetable stock
2 Tbsp. 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 sea salt and pepper.
Preheat oven to 350F.
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 on a flat 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 stock, cover tightly, and bake about 40 minutes. Allow to cool about 10 minutes and sprinkle with parsley.
Source: Tantillo and Gugino, Eat Fresh, Stay Healthy.