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Mediterranean Couscous Cabbage Rolls

November/December 2010

Your rating: None Average: 3.9 (46 votes)

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.



READER'S COMMENT:
"Loved it even though I skipped the last step (where everything is cooked together). "
Mediterranean Couscous Cabbage Rolls Recipe

15 Reviews for Mediterranean Couscous Cabbage Rolls

11/19/2010
Anonymous

Loved it even though I skipped the last step (where everything is cooked together).

Comments
11/16/2010
Anonymous

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.

Comments
11/12/2010
Anonymous

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.

Comments
11/11/2010

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.

Comments (1)

5 comments

 
jordanhorowitz wrote 1 year 23 weeks ago

This time I decided to use

This time I decided to use chard instead of cabbage (no precooking required). It turned out well--one less pot and one less step.

10/18/2010

I changed a few things, but enjoyed. I used Near East couscous (garlic & olive oil flavored) I also used feta with Mediterranean herbs for more flavor. I left out the olives (kids don't like). I used 2 cans of plain diced tomatoes instead of fresh. I mashed them a bit as they cooked down.
Added extra mint, sugar and vinegar to our liking. The sauce came out nice and tangy.
I might add Boca Crumbles next time for the kids. Overall this is a good recipe that needs a little adjusting to your taste.

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