We love the subtle flavor of cinnamon with fresh mint in these vegetarian cabbage rolls stuffed with couscous, olives and feta cheese. Don't worry if your cabbage leaves tear a little when you pull them off the head; they will wrap up just fine. As a precaution you can cook a couple extra leaves and roll two partly overlapping if needed. Serve with roasted butternut squash tossed with olive oil, cinnamon and garlic. To double this recipe, use 2 large skillets and prepare one 4-serving recipe in each.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2010


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • Bring 2 1/2 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 1 1/2 cups water and 1/4 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 1/2 teaspoon salt and the remaining 1/4 cup water. Cover and cook, stirring occasionally, until the tomatoes are mostly broken down, 8 to 10 minutes.

  • Meanwhile stir feta, olives and 2 tablespoons mint into the couscous. Mound about 1/2 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, 5 to 8 minutes. Serve the cabbage rolls topped with the sauce. Garnish with mint, if desired.


Make Ahead Tip: Prepare through Step 5; cool sauce; refrigerate sauce and cabbage rolls separately for up to 8 hours. Reheat the sauce before finishing with Step 6.

Nutrition Facts

334 calories; protein 11.2g 22% DV; carbohydrates 48.8g 16% DV; dietary fiber 9.3g 37% DV; sugars 7.7g; fat 12.4g 19% DV; saturated fat 3.1g 16% DV; cholesterol 11mg 4% DV; vitamin a iu 1855.8IU 37% DV; vitamin c 33.2mg 55% DV; folate 55mcg 14% DV; calcium 125.9mg 13% DV; iron 2.5mg 14% DV; magnesium 32.3mg 12% DV; potassium 497.8mg 14% DV; sodium 685.5mg 27% DV; thiamin 0.1mg 11% DV; added sugar 1g.

Reviews (13)

Read More Reviews
13 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
Loved it even though I skipped the last step (where everything is cooked together). Read More
Rating: 5 stars
Very good the couscous soaked up whatever juice there was so I added a can of tomato sauce. I will definitely be making this again. Read More
Rating: 5 stars
Amazing No Matter How You Cook It This recipe was DELICIOUS! I loved all the subtle flavors though I increased some of them. My cabbage leaves would not come off easily so I ended up chopping the cabbage and cooking it in the tomato sauce and serving it over the couscous. EXCELLENT! Pros: Delicious easy to modify Read More
Rating: 2 stars
Not worth the effort Bland and lots of work to put together. I won't be making this again. Pros: Healthy Cons: Bland Read More
Rating: 5 stars
Another wonderful healthy and delicious EW recipe. Like the previous post I also used canned tomatoes (petite cut in juice). The cinnamon in the sauce was a perfect taste addition. Read More
Rating: 4 stars
I tried to cut the recipe in half but forgot to cut the cinnamon sugar and feta in half. I don't know if that was why I loved this recipe so much or if I would've like it the way it is written. I also didn't add the olives. I would definitely make this recipe again. Read More
Rating: 4 stars
Very tasty We cooked this dish with quinoa instead of couscous and loved the outcome. We will definitely make this again. Pros: My husband and I loved the addition of cinnamon in the sauce. Read More
Rating: 5 stars
Being vegetarian for 12 years I love new recipes. This was easy low fat and high protein. I did make it with red quinoa used an extra clove of garlic (because I love it) and added white pepper and served it with a slice of homemade rosemary bread but other than that it was wonderful! Pros: Easy to make Read More
Rating: 5 stars
This is a good jumping off point for a lovely vegetarian entree. I made the recipe as listed for and Eating Well dinner party and the results were a bit bland. The other diners (not vegetarians) suggested adding some ground turkey or beef to the couscous mixture. Read More