Mediterranean Stuffed Cabbage Rolls

Name: Mediterranean Stuffed Cabbage Rolls
Ingredients: 1 head cabbage, around 3 lbs; 1 lb lamb, ground; 1 cup couscous (Israeli, the larger grains); 1/2 cup onion onion, chopped fine; 1 cup feta cheese, crumbled; 1/2 chopped black olives; 1/3 cup pine nuts, chopped fine; 1 egg; 2 teaspoons garlic, minced; 1 teaspoon oregano, dried; 2 tablespoons parsley, fresh; 1 teaspoon ground cumin; Sauce; 28 ounces tomatoes, chopped; 3 tablespoons tomato paste; 1 1/2 cups white wine; 2 tablespoons shallots, minced

17 ingredients

5 steps

Ingredients

1 head cabbage, around 3 lbs
1 lb lamb, ground
1 cup couscous (Israeli, the larger grains)
1/2 cup onion onion, chopped fine
1 cup feta cheese, crumbled
1/2 chopped black olives
1/3 cup pine nuts, chopped fine
1 egg
2 teaspoons garlic, minced
1 teaspoon oregano, dried
2 tablespoons parsley, fresh
1 teaspoon ground cumin
Sauce
28 ounces tomatoes, chopped
3 tablespoons tomato paste
1 1/2 cups white wine
2 tablespoons shallots, minced

Directions

1

Cabbage -- I like to blanch my cabbage just in the microwave. Remove the leaves and put them in a flat dish with some water and nuke 1-2 minutes it doesn't take long. I do about 15 leaves at a time. It is quick and easy. If you prefer to blanch them in a large pot of boiling water to get the cabbage soft, that is fine too. You just want the leaves soft enough to roll but not cooked. Cool once soft so they are easier to handle.
2

Filling -- In a large bowl mix the couscous, egg, seasoning, herbs, pine nuts, olives, cheese and onions. Stir well until everything is combined. Add the lamb and mix until combined.
3

Time to roll up the cabbage -- Add a tablespoon or two to the cabbage leave and roll, folding in the sides. Secure with a tooth pick. Add to either a large pot for stove top cooking or a crock pot. Personally I love the crock pot for this. They both work equally as good.
4

The sauce -- Add to the pot the wine mixed with the tomato paste, the canned tomatoes, chopped well, and the shallots. Cook on medium low on the stove for 2 hours. Or in the crock pot on low for 6-8 hours depending on the size of your crock pot.
5

Serve this with grilled pita bread to soak up all the sauce and a fresh green salad with a lemon and oregano vinaigrette.