By Chef Jo Ann Kim

August 2021

Serves 5-6

Ingredients

  • 10-12 large savoy or green cabbage leaves
  • 2 cups wild rice, cooked
  • 1 1/2 cups chickpeas, cooked
  • 1 small shallot, minced
  • 1/2 cup shredded carrots
  • 1 cups mushrooms, chopped
  • 1 tsp oil
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 2 tbsp golden raisins
  • 3 tbsp parsley, chopped
  • 1/2-3/4 tsp salt
  • 3 cups vegetable broth
  • 1 cups crushed tomatoes

Steps

  • Blanch cabbage leaves, removing an inch of the tougher, middle rib.
  • Saute the shallot and mushrooms in oil in a pan over medium heat. Once softened, add the carrots, wild rice, chickpeas, raisins, spices and saute for 2-3 minutes. Fold in parsley, season to taste and set aside. In a separate bowl, stir together the broth and tomatoes.
  • For assembly, scoop rice mixture into each cabbage leaf, fold into a parcel and place seam side down into a large baking dish. Pour tomato broth mixture over the finished stuffed cabbages and bake at 375°F for 20-25 minutes.
  • Enjoy!