Morrocan stuffed cabbage

Servings: 8 rolls Prep Time: 30 minutes Cook Time: 1 hour 45 minutes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of water to a boil. Blanch the cabbage leaves for 1–2 minutes until flexible. Drain and trim the thick center rib from each leaf.

Step 2

In a large bowl, combine the ground beef, uncooked rice, diced onion, garlic, parsley, cilantro (if using), cumin, coriander, paprika, cinnamon, turmeric, salt, pepper, lemon zest (if using), and raisins or dried apricots (if using). Mix gently until just combined.

Step 3

Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced onion and cook for 5–7 minutes until softened. Add the garlic and cook for 30 seconds.

Step 4

Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, broth, cumin, paprika, cinnamon, honey (if using), salt, and pepper. Bring to a simmer and cook for 10 minutes.

Step 5

Place about 1/2 cup of filling near the base of each cabbage leaf. Fold in the sides and roll tightly.

Step 6

Spread about 1 cup of the sauce in the bottom of a Dutch oven or baking dish. Arrange the cabbage rolls seam-side down. Pour the remaining sauce over the rolls. The additional broth should mostly cover the rolls.

Step 7

Cover tightly with a lid or aluminum foil and bake at 350°F (175°C) for 1 1/2 to 2 hours, or until the cabbage is very tender and the rice is fully cooked.

Step 8

Let the rolls rest for 10–15 minutes. Finish with a squeeze of lemon juice, chopped herbs, and toasted almonds or pine nuts if desired. Serve with plain Greek yogurt.