Prep 25 mins
Cook 30 mins
I had cabbage and cauliflower, and an unholy desire to use them. I also had a hankering for Greek-themed food, and so, this take on typically Russian and meat-stuffed cabbage was born. The sauce looks nice with green specks of herbs in it and the sweet raisins contrast with the creamy cheese. Grated carrots would be nice in the filling for flavor and color.
- 1⁄2 head fresh cauliflower
- 6 large cabbage leaves
- 4 tablespoons fresh parsley, chopped
- 4 tablespoons of fresh mint, chopped
- 1⁄2 cup couscous, cooked
- 1⁄2 cup golden raisin
- 1⁄2 cup 1% fat cottage cheese
- 1 lemon, zest of, grated
- 3 tablespoons olive oil
- 3 tablespoons scallions, chopped
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon onion powder
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon rosemary
- 1⁄4 teaspoon oregano
- 1⁄2 teaspoon salt
- 1⁄4 cup light sour cream
- 1⁄4 cup nonfat milk
- Cut the thick hard part out of the cabbage leaf bottoms and boil until soft, about 10 minutes.
- Roughly chop the cauliflower and boil until soft, about 15 minutes.
- Meanwhile, combine the cooked couscous, cottage cheese, raisins, oil, half of the lemon zest, and 2 tablespoons each of the parsley and mint in a bowl.
- Remove cabbage leaves to a colander to drain and cool.
- Preheat oven to 400°F.
- When the cauliflower is very soft, drain well and add to couscous mixture. Mash well with a potato masher and add the remaining spices to taste.
- Carefully lay out each cabbage leaf on at a time and add an egg-sized mound of filling. Fold sides in first and then roll from the bottom to the top, and lay in a casserole dish seam side down.
- Combine sour cream, milk and remaining parsley, mint, and lemon zest until smooth.
- Pour over cabbage rolls.
- Cover casserole and bake for about 30 minutes.