Mediterranean Stuffed Cabbage
- Ready In:
- 55mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
Discovered a love of cooking and baking in myself over the past two years, and I'm finding my way through following and inventing recipes.
I'm a vegetarian, (lacto-ovo), but I read all kinds of recipes and blogs for inspiration. Inspired by Susan V of Fat Free Vegan, I just started working with gluten dough to create seitan and I'm hooked!