Rice-and-Pine-Nut-Stuffed Cabbage Rolls

Name: Rice-and-Pine-Nut-Stuffed Cabbage Rolls
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: Makes 12 cabbage rolls, which will serve 4 to 6
Ingredients: 1 medium green cabbage; 1 medium onion, finely chopped; ½ cup cooked chickpeas; ¼ cup currants or raisins; 1 tablespoon extra-virgin olive oil; 1 carrot, finely chopped; Freshly ground black pepper; 2 cloves garlic, minced; 1 small onion, thinly sliced; ½ pound mushrooms, trimmed, wiped clean with a damp cloth, and thinly sliced; Sweet and sour tomato sauce; 1¼ cups uncooked rice; 2 tablespoons pine nuts; 1 stalk celery, finely chopped; 3 tablespoons chopped flat-leaf parsley; 1 lemon, thinly sliced widthwise

Preparation info

Makes 12 cabbage rolls, which will serve
4 to 6

Difficulty
Medium
Ready in
2 hr 30

Appears in

Healthy Jewish Cooking

By Steven Raichlen

Published 2000

About

Whenever I make a meat dish in our household, I try to prepare a vegetarian version. This plays well with the non-meat-eaters of the family and it generally also serves as a good way to trim the fat. The following cabbage rolls were created for my wife, Barbara, who loves the nutty crunch of the pine nuts and earthy flavor provided by the mushrooms and chickpeas.

Ingredients

Main course
Gluten-free
Vegan

Ingredients

Method