Serves: 6
Total Calories: 510

1 large cabbage
STUFFING
2 tablespoons olive oil
1 1/2 cups diced onions
1 carrot diced
2 cloves garlic minced
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon
1/4 cup water
2 cups cooked brown rice
1/2 cup currants (or raisins)
1/2 cup cooked chick peas
2 tablespoons cider vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup chopped cabbage (this will come from the leftovers of the large cabbage listed above after you've boiled it.)
SAUCE
1 1/2 cups diced onions
1/2 cup lemon juice
3/4 cup honey
1 (16-ounce) can tomato paste
3/4 cup water
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup chopped cabbage (this will come from the leftovers of the large cabbage listed above after you've boiled it.)

Boil a large pot of water. Cut out the core of the cabbage, using a small paring knife. You want to keep the cabbage intact, just getting rid of the tough center at the base of the cabbage. Drop the cabbage into the boiling water and boil for about 5 minutes, until the leaves start to separate and become tender. Keep the water boiling and, using tongs, remove the large outer leaves one at a time, placing them in a colander to drain. You should have about 12–14 large leaves. Let dry on paper towels. Meanwhile, boil the remain - ing center of the cabbage about 2 more minutes, then remove it to drain and cool. Using a paring knife, shave down the tough rib on the back of each large leaf (it’s at the bottom). If it still seems at all tough, you may remove the bottom of the rib altogether by cutting out an upside-down V. Set leaves aside for stuffing. Chop the leftover center of the cabbage until it’s fine. You should have about 2 cups of chopped cabbage—1 cup for stuffing and 1 cup for sauce. To make sauce, combine onion, lemon juice, honey, tomato paste, water, salt and pepper. Bring to a boil, add 1 cup chopped cabbage, reduce heat, and simmer about 30 minutes. Meanwhile make stuffing for cabbage. Sauté onion in olive oil over medium heat. When soft, add carrot, garlic, coriander, and cinnamon. Cook until soft, about 3 more min utes. Add water and bring to a boil. Cover, reduce heat, and cook about 3 minutes more. Remove from heat. Combine onion mixture with rice, currants (or raisins), chick peas, remaining cup of chopped cabbage, cider vinegar, salt, and pepper. Preheat oven to 350 degrees. Cover bottom of a large baking pan (9 x 13- or 10 x 12-inch) with sauce. To stuff leaves, lay them rib side down. Place about 1/3 cup stuffing inside, fold in both sides, and roll up from the bottom to make a nice neat parcel. Place in the baking pan seam side down. Once you’ve stuffed all the leaves, pour remaining sauce over top. Cover with aluminum foil and bake 13/4 hours. Remove cover and bake 15 minutes more. Eat with a light green salad.

Nutritional Facts:

Serves: 6
Total Calories: 510
Calories from Fat: 64

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