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: ¼ cup currants or raisins; 1 medium onion, finely chopped; 1 lemon, thinly sliced widthwise; 1 small onion, thinly sliced; Sweet and sour tomato sauce; 2 cloves garlic, minced; 2 tablespoons pine nuts; 1 medium green cabbage; ½ cup cooked chickpeas; 3 tablespoons chopped flat-leaf parsley; ½ pound mushrooms, trimmed, wiped clean with a damp cloth, and thinly sliced; 1¼ cups uncooked rice; 1 tablespoon extra-virgin olive oil; 1 carrot, finely chopped; 1 stalk celery, finely chopped; Freshly ground black pepper

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.