Mediterranean Couscous Cabbage Rolls
A great option for vegetarians or for healthy menus, these cabbage rolls feature whole-wheat couscous, plum tomatoes, feta cheese, kalamata olives and fresh mint.
8 large savoy or green cabbage leaves
3⁄4 tsp. salt, divided
1 cup whole-wheat couscous
2 tbsp. extra virgin olive oil
4 cloves garlic, minced
1 qt. plum tomatoes, chopped
2 tsp. red wine vinegar
1 tsp. sugar
1⁄4 tsp. ground cinnamon
1⁄3 cup crumbled feta cheese
3 tbsp. kalamata olives, pitted, chopped
2 tbsp. chopped fresh mint, plus more for garnish
1. Bring 21/2 cups water to a boil in large skillet. Add cabbage leaves. Cover, reduce heat to medium-high and simmer until softened, about 5 minutes.
2. Transfer cabbage leaves to clean work surface to cool. Discard water; dry pan.
3. Bring 11/2 cups water and 1/4 tsp. salt to boil in small saucepan. Stir in couscous, cover and remove from heat, or follow cooking directions on package. Let stand for at least 5 minutes.
4. Heat oil in large pan over medium flame. Add garlic and cook, stirring often, until fragrant, about 30 seconds. Add tomatoes, vinegar, sugar, cinnamon, remaining 1/2 tsp. salt and 1/4 cup water. Cover and cook, stirring occasionally, until tomatoes are mostly broken down, 8 to 10 minutes.
5. Meanwhile stir feta, olives and mint into couscous. Mound about 1/2 cup of couscous
mixture at stem end of each cabbage leaf. Roll into bundle, tucking in sides.
6. When tomato sauce is ready, add cabbage rolls seam-side down. Cover and cook until rolls are hot all the way through and cabbage is very tender, about 7 minutes. Serve cabbage rolls topped with sauce. Garnish with mint, if desired.
Make ahead tip: Prepare recipe through Step 5, cool and refrigerate sauce and cabbage rolls. Reheat sauce before finishing with Step 6.
Recipe by Providence Hospital, Washington, D.C.