1/2 Tbsp middle eastern spice (ras el hanout or baharat)
1 cup dried couscous
1 cup finely chopped kale
1 Tbsp lemon juice
Sea salt and ground pepper to taste
2 1/4 cups tomato sauce
1 Tablespoon garlic powder
4 tsp finely chopped parsley, more for garnish
1/4 tsp fresh ground pepper
1 Tablespoon chopped pine nuts
Boil cabbage to separate for rolls.
For filling, water sauté potatoes, onion, garlic and spice blend.
Reduce heat to med low and continue cooking for 10-15 mins
till potatoes are tender. Add couscous, kale and lemon juice to
skillet. Season with salt and pepper and stir.
Preheat oven to 350. Assemble cabbage rolls. Bake 20
minutes in casserole dish covered with foil. Meanwhile make
sauce. In pot mix tomato sauce, garlic powder, parsley,
pepper, and 1 cup of water. Bring to a boil. Reduce heat,
simmer uncovered for 10 minutes.
Pour sauce over rolls. Bake another 10-15 mins uncovered.
Let stand 5 minutes. Sprinkle with pine nuts and additional
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