By Chef Jo Ann Kim
August 2021
Serves 5-6
Ingredients
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10-12 large savoy or green cabbage leaves
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2 cups wild rice, cooked
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1 1/2 cups chickpeas, cooked
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1 small shallot, minced
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1/2 cup shredded carrots
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1 cups mushrooms, chopped
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1 tsp oil
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1 tsp cumin
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1/2 tsp cinnamon
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2 tbsp golden raisins
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3 tbsp parsley, chopped
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1/2-3/4 tsp salt
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3 cups vegetable broth
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1 cups crushed tomatoes
Steps
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Blanch cabbage leaves, removing an inch of the tougher, middle rib.
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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.
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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.
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Enjoy!