Green Cabbage Rolls and Couscous with Pine Nuts and Tomato-Oregano Ragu

Traditionally cabbage rolls are filled with ground meat of some sort. In this recipe, cabbage rolls are filled with whole grains and then simmered in a tomato sauce. Since you’ll have some couscous left over after filling the cabbage rolls, serve it as a side with this dish. March & April 2006

Serve 2-3 rolls per person

• 8-10 cabbage leaves
• Water, as needed
• Salt, as needed
• A bowl with ice and water

• 1 cup vegetable broth
• 1/2 lemon, juiced and zested
• 1 tablespoon extra virgin olive oil
• 1 cup couscous
• 1/4 cup golden raisins
• 1/4 cup pine nuts, toasted
• 1/2 small yellow onion, peeled and diced
• 1 bunch scallions (about 6), thinly sliced (white and green parts)
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

• 3 tablespoons extra virgin olive oil
• 1 small yellow whole onion,peeled and diced
• 4 cloves garlic, peeled and minced
• 1/4 cup dry white wine
• 1 24 oz can crushed tomatoes
• Salt and black pepper to taste
• 2 teaspoons dried oregano
• 1/4 cup water or vegetable broth

• To prepare the cabbage
• Bring a large pot of heavily salted water to a rapid boil. Place the cabbage leaves in the boiling water and cook for 6-8 minutes or until tender. Immediately remove to a bowl of ice water and shock to stop the cooking. Then place the leaves on paper towels and dry completely. Set aside.
• To prepare the couscous
• In a deep pot add the vegetable broth, lemon juice and zest, and olive oil and bring to a boil. Add the couscous. Cover and remove from heat. Let stand for about five minutes until all the stock is absorbed. Fluff with a fork.
• While the couscous is still warm, add the raisins, pine nuts, onion, scallions, and ground cumin. Check seasoning and add salt and pepper to taste. Let it cool to room temperature.
• To prepare the ragu sauce
• Heat a large skillet on medium heat. Add the olive oil, onion, and garlic and cook for 4-5 or until the onions are translucent. Add the white wine and allow it to reduce completely, about 6-7 minutes.
• Add the tomatoes. Season with salt and pepper to taste. Add the oregano and allow the sauce to simmer over low heat for 15 minutes. Add the water or broth if you prefer a thinner sauce.
• To prepare the cabbage rolls
• Take the cabbage leaves and lay each one out flat on a cutting board. Trim any thick stems. Add about 3-4 tablespoons of the couscous mixture (this will depend on the size of your leaves). Roll up the cabbage as if making a burrito. Fasten with a toothpick. Place it seam side down in the tomato sauce. Cover and simmer for 20-25 minutes in the sauce.

Nutrients per serving:
Calories: 494
Fat: 21g
Cholesterol: 0mg
Carbohydrate: 65g
Sodium: 1581mg
Protein: 12g
Total dietary fiber: 9g

Photographer: iStockphoto.com/sololos

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