Mediterranean Stuffed Cabbage

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/2 head fresh cauliflower
• 6 large cabbage leaves
• 4 tablespoons fresh parsley, chopped
• 4 tablespoons fresh mint, chopped
• 1/2 cup couscous, cooked
• 1/2 cup golden raisin
• 1/2 cup 1% fat cottage cheese
• 1 lemon, zest of, grated
• 3 tablespoons olive oil
• 3 tablespoons scallions, chopped
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon rosemary
• 1/4 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 cup light sour cream
• 1/4 cup nonfat milk

Recipe

• 1 cut the thick hard part out of the cabbage leaf bottoms and boil until soft, about 10 minutes.
• 2 roughly chop the cauliflower and boil until soft, about 15 minutes.
• 3 meanwhile, combine the cooked couscous, cottage cheese, raisins, oil, half of the lemon zest, and 2 tablespoons each of the parsley and mint in a bowl.
• 4 remove cabbage leaves to a colander to drain and cool.
• 5 preheat oven to 400°f.
• 6 when the cauliflower is very soft, drain well and add to couscous mixture. mash well with a potato masher and add the remaining spices to taste.
• 7 carefully lay out each cabbage leaf on at a time and add an egg-sized mound of filling. fold sides in first and then roll from the bottom to the top, and lay in a casserole dish seam side down.
• 8 combine sour cream, milk and remaining parsley, mint, and lemon zest until smooth.
• 9 pour over cabbage rolls.
• 10 cover casserole and bake for about 30 minutes.