Stuffed & Curried Cabbage Rolls
This recipe originally calls for couscous, but we have adapted it to be gluten-free for our household with Celiac's. It also calls for collard greens, but I substituted them with cabbage leaves as that was what I had on hand. I also used ras el hanout which was gifted to me directly from Morocco by my dear friend Atara of Pineapple Collaborative, a women in food & beyond community which you should join or sign up for the newsletter of if you haven't. You can read more about them here in their feature on NPR!
You may stuff these rolls with the same amount of couscous in collard greens instead if you'd like as well. Make the recipe your own or follow it to a tee—whatever accommodates your taste buds & dietary needs. To play more around the kitchen with similar recipes, order the new cookbook or follow the origin at the Golubka Kitchen!
STUFFED & CURRIED CABBAGE ROLLS
6 large cabbage leaves
1 cup jasmine rice or couscous
1 ¼ cup of vegetable or bone broth
1 tablespoon Fourth & Heart ghee
⅓ cup pine nuts
1 large yellow onion
¼ cup currants, optional
3 garlic cloves
4 teaspoons curry or ras el hanout powder
2 tablespoons chopped fresh parsley
½ can of unsweetened full-fat coconut milk
1. Bring a large pot of water to a boil over high heat. Submerge three cabbage or collard green leaves at a time in the boiling water for 30 seconds, holding them by the stems, then immediately remove the leaves from the water and rinse them under cold water to stop cookies. Trim the thicker part of the stem along the length each leaf. Repeat with the remaining leaves. Set the blanched leaves aside.
2. Place a tablespoon of the ghee in a medium skillet to melt with a half teaspoon of sea salt over medium-high heat.
3. Place the rice into the skillet to sauté until slightly golden then pour 1 ¼ cup of broth, vegetable or bone according to your preference.
4. Reduce the heat to medium low and cover to cook until the liquid is absorbed, about 10 minutes. Remove from heat and set aside.
5. In a new saucepan, warm another tablespoon of ghee over medium-low heat, add the pine nuts, and toast for about two minutes, until golden. Remove the nuts from the pan with a slotted spoon and set them aside.
6. Increase the heat to medium, add the onion and a pinch of salt, and sauté for seven to eight minutes, until translucent. Add the garlic and sauté another minute, just until fragrant.
7. Add two teaspoons of the curry or ras el hanout powder, the rice or couscous, currants, pine nuts, and chopped fresh parsley; toss to combine and turn off the heat.
8. Lay one leaf at a time on a cutting board. Add about two to three heaping tablespoons of the filling in the centre, depending on the size of the leaf. Fold he lower end of the leaf over the filling, then fold in the sides, and roll it up tightly.
9. Arrange the rolls in snug layers in the same emptied pot used for blanching the collard leaves. Pour the coconut milk over top and sprinkle with the remaining two teaspoons of curry or ras el hanout powder. Bring the liquid to a boil over medium-high heat, then lower the heat to a simmer, cover the pot, and cook for 40 minutes, until the collard green or cabbage rolls are tender.
10. Remove the pot from the heat and let it cool slightly. Carefully transfer the rolls to a serving plate and spoon some of the curry coconut broth over top.
The rolls will keep well in an airtight container in the refrigerator for up to five days. Reheat them in a pan, covered, over low heat. You can also freeze them for up to one month.
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