Monday, January 7, 2013

Mediterranean Couscous Cabbage Rolls

Mediterranean Couscous Cabbage Rolls

Did you know Couscous is basically pasta? However it's twice as good for you as pasta is because it's pure grain and water instead of egg, grain, and water like pasta.
"Like macaroni and spaghetti, couscous is made from semolina flour, but rather than mixing the semolina with a prescribed amount of water and/or egg into a dough, couscous is made by rubbing the semolina between moistened hands until the flour combines with just enough water to form hundreds of tiny grains" Link

Mediterranean Couscous Cabbage Rolls
This is such a delicious vegetarian entree that will leave you full without weighing you down. We grabbed the biggest head of Napa cabbage we could find for these rolls which made it easier to roll up. The rolls are huge so two a person is more than plenty.

The couscous, mint, feta, olive mixture is really delicious with the tomato sauce. It's fresh, light, and very flavorful. We really enjoyed this one and it would be a great one to stock the freezer with!

Mediterranean Couscous Cabbage Rolls

Mediterranean Couscous Cabbage Rolls
Adapted from Eating Well
Yields: 4 Servings


8 giant Green or Napa cabbage leaves
3/4 teaspoon salt, divided
1 1/2 cups homemade chicken or vegetable broth (or low sodium store bought)
1 cup couscous
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
2 28-oz can of whole tomatoes, crushed by hand
1 Tbsp red-wine vinegar
2 teaspoon sugar
1 teaspoon ground cinnamon
4 tbsp lemon juice
3/4 cup crumbled feta cheese
1/4 cup chopped black olives
2 tablespoons chopped fresh mint, plus more for garnish

  1. Bring 3 cups water to a boil in a large skillet. Add cabbage leaves, cover, reduce heat to medium-high and simmer until softened, about 5 minutes.
  2. Bring broth and 1/4 teaspoon salt to a boil in a small saucepan. Stir in couscous, cover and remove from the heat. Let stand for at least 5 minutes.
  3. Transfer the cabbage leaves to a clean work surface to cool. Discard the water and dry the pan.
  4. Heat oil in the skillet over medium heat. Add garlic and cook, stirring often, until fragrant, about 30 seconds. Add tomatoes, vinegar, sugar, cinnamon, the remaining 1/2 teaspoon salt and the remaining 1/4 cup water. Cover and cook, stirring occasionally, until the tomatoes are mostly broken down, 8 minutes.
  5. Meanwhile stir feta, olives and 2 tablespoons mint into the couscous. Mound about 1/3 cup of the couscous mixture at the stem end of each cabbage leaf. Roll into a bundle, tucking in the sides.
  6. When the tomato sauce is ready, add the cabbage rolls seam-side down. Cover and cook until the rolls are hot all the way through and the cabbage is very tender, 15 minutes. Serve the cabbage rolls topped with the sauce. Garnish with mint, if desired.


  1. Sounds delicious! How do you recommend freezing, and how many?

    1. We placed them (2 per person) in a glass Pyrex container. Put the sauce on the bottom of the container and then on top of the rolls. Take it out of the freezer 18-24 hrs before eating and allow it to thaw in the fridge. Then just toss it in the oven to warm it up, probably 325 for 20 min or until heated through.


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