Eastern-Style Stuffed Cabbage Rolls
A twist on traditional cabbage rolls, featuring a nourishing Middle Eastern filling. Serve warm, garnished with fresh parsley.
Ingredients
- ●1 head large cabbage leavesfresh or frozen
- ●1 package tabbouleh mixstore-bought or homemade
- ●1 cup nourishing rice blendcooked according to package instructions
- ●1/2 cup crumbled feta cheeseoptional
- ●1/4 cup chopped fresh parsleygarnish
- ●2 tbsp lemon juice
- ●1 tbsp olive oil
- ●1 tsp ground cumin
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
Bring a large pot of salted water to a boil. Blanch the cabbage leaves for 30 seconds, then remove and rinse with cold water.
- 2
In a large bowl, combine the tabbouleh mix, cooked rice, feta cheese (if using), lemon juice, olive oil, cumin, salt, and black pepper. Mix well.
- 3
To assemble the rolls, lay a cabbage leaf flat and place about 1/4 cup of the rice mixture in the center. Fold the stem end over the filling, then fold in the sides and roll up the leaf to form a tight cylinder.
- 4
Repeat with the remaining cabbage leaves and filling. Place the rolls seam-side down in a baking dish.
- 5
Cover the rolls with aluminum foil and bake at 375°F (190°C) for 25 minutes.
- 6
Remove the foil and bake for an additional 10-15 minutes, or until the cabbage is tender and the filling is heated through.
- 7
Serve warm, garnished with chopped fresh parsley.