Mediterranean Couscous Cabbage Rolls

We love the subtle flavor of cinnamon with fresh mint in these vegetarian cabbage rolls stuffed with couscous, olives and feta cheese. Don’t worry i.

mediterranean-couscous-cabbage-rolls

INGREDIENTS

  • 4 1/4 cups water, divided
  • 8 large Savoy or green cabbage leaves
  • 3/4 teaspoon salt, divided
  • 1 cup whole-wheat couscous
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 4 cups chopped plum tomatoes
  • 2 teaspoons red-wine vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup crumbled feta cheese
  • 3 tablespoons chopped Kalamata olives
  • 2 tablespoons chopped fresh mint, plus more for garnish

PREPARATION

  • Bring 2 1/2 cups water to a boil in a large skillet. Add cabbage leaves, cover, reduce heat to medium-high and simmer until softened, about 5 minutes.
  • Bring 1 1/2 cups water and 1/4 teaspoon salt to a boil in a small saucepan. Stir in couscous, cover and remove from the heat. Let stand for at least 5 minutes.
  • Transfer the cabbage leaves to a clean work surface to cool. Discard the water and dry the pan.
  • Heat oil in the skillet over medium heat. Add garlic and cook, stirring often, until fragrant, about 30 seconds. Add tomatoes, vinegar, sugar, cinnamon, the remaining 1/2 teaspoon salt and the remaining 1/4 cup water. Cover and cook, stirring occasionally, until the tomatoes are mostly broken down, 8 to 10 minutes.
  • Meanwhile stir feta, olives and 2 tablespoons mint into the couscous. Mound about 1/2 cup of the couscous mixture at the stem end of each cabbage leaf. Roll into a bundle, tucking in the sides.
  • When the tomato sauce is ready, add the cabbage rolls seam-side down. Cover and cook until the rolls are hot all the way through and the cabbage is very tender, 5 to 8 minutes. Serve the cabbage rolls topped with the sauce. Garnish with mint, if desired.

NUTRITION

Per serving:
334 calories
12 g fat
3 g sat
49 g carbohydrates
1 g added sugars
11 g protein
9 g fiber

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