Mediterranean Couscous Cabbage Rolls

By polloazul

Ingredients

• 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

Details

Adapted from williams-kitchen.com

Preparation

Step 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.
Bring broth and ¼ 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.
Transfer the cabbage leaves to a clean work surface to cool. Discard the water and dry the pan.
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 ½ teaspoon salt and the remaining ¼ cup water. Cover and cook, stirring occasionally, until the tomatoes are mostly broken down, 8 minutes.
Meanwhile stir feta, olives and 2 tablespoons mint into the couscous. Mound about ⅓ cup of the couscous mixture at the stem end of each cabbage leaf. Roll into a bundle, tucking in the sides.
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.