Ingredients
- 4 1/4 cups water
- 8 large cabbage leaves
- 3/4 tsp salt
- 1 cup whole-wheat couscous
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 4 cups chopped plum tomatoes
- 2 tsp red-wine vinegar
- 1 tsp sugar
- 1/4 tsp ground cinnamon
- 1/3 cup crumbled feta
- 3 tablespoons chopped kalamata olives
- 2 tablespoons fresh mint
Details
Servings 4
Preparation
Step 1
Bring 2 1/2 cups water to a boil in a large skillet. Add cabbage leaves, cover, reduce heat to medium-high and simmer about 5 min.
Bring 1 1/2 cups water and 1/4 salt to a boil in a small saucepan. Stir in couscous, cover and remove from the heat. Let stand for at least 5 min.
Heat oil in skillet over medium heat. Add garlic, cook about 30 seconds. Add tomatoes, vinegar, sugar, cinnamon, and 1/2 tsp salt and 1/4 cup water. Cover and cook, stirring occasionally, until the tomatoes are mostly broken down, 8 to 10 min.
Stir in feta, olives and mint into the couscous. Roll about a 1/2 cup of coucous mixture into cabbage leaves.
Once tomato mixture is ready add cabbage rolls. Cover and cook for about 7 min. Serve cabbage rolls with tomato mixture on top. Add more fresh mint if desired
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