Stuffed Cabbage with Freekeh, Dried Fruits and Pine Nuts
I don’t know what I love more about stuffed cabbage, eating it or making it. Fair warning: this one takes real time and patience, rolling each leaf by hand, but there’s something almost meditative about it. A kind of calm takes over, and I’m completely focused on getting the pot just right.
This Mediterranean-inspired stuffed cabbage is filled with freekeh, pine nuts, prunes, dried cranberries, sautéed onion, plenty of parsley, and a touch of silan (date syrup) for sweetness. It’s a labor of love, but every bite is worth it.
Why You’ll Love This Recipe:
- A labor of love with rich, Mediterranean-inspired flavors
- Filled with freekeh, dried fruit, and pine nuts for texture in every bite
- Naturally vegan and dairy-free
- Great for meal prep, reheats beautifully
Key Ingredients & Substitutions:
- Freekeh – roasted green wheat with a smoky, nutty flavor. Find it at Middle Eastern grocery stores or well stocked supermarkets.
- Silan (date syrup) – adds a deep, caramel-like sweetness to both the filling and the sauce. Maple syrup or honey work as substitutes.
- Baharat – a Middle Eastern spice blend (cinnamon, nutmeg, cloves, cumin, coriander, cardamom). No baharat on hand? Allspice, or a mix of cinnamon and nutmeg, works as a substitute.
- Dried fruit – prunes and cranberries add natural sweetness, but feel free to swap in raisins or dried apricots.
Pro Tips for Success:
- Short on time? Make the filling a day ahead and refrigerate it, then you’ll only need to soften and roll the cabbage when you’re ready to cook.
- There are a few ways to soften cabbage leaves for rolling: boiling (below), freezing the whole cabbage overnight then thawing, or microwaving it whole in a covered dish for about 10 minutes.
- Trim or shave down the thick center stem of each leaf so it rolls easily without tearing.
- Save any leftover chopped cabbage to line the bottom of the pot, it keeps the rolls from sticking and burning.
- Leftover filling? Tuck it into the gaps between the rolled cabbage in the pot.
Serving Suggestions
- erve warm as a main dish, with extra sauce spooned over the top
- Great alongside a simple green salad
- Perfect for a holiday table or potluck, it reheats beautifully
FAQ
- What’s the best way to soften cabbage leaves? Boiling works well, but you can also freeze the whole cabbage overnight and let it thaw (the leaves soften and separate easily), or microwave it whole in a covered dish for about 10 minutes.
- What is baharat, and what can I use instead? Baharat is a Middle Eastern spice blend of cinnamon, nutmeg, cloves, cumin, coriander, and cardamom. If you don’t have it, allspice or a mix of cinnamon and nutmeg works well.
- Can I make this ahead? Yes, it reheats well. Just warm it gently on the stove or in the oven, covered, so it doesn’t dry out.
Looking for more tasty recipes?
- Vegan Sweet Potato Shepherd’s Pie
- Wild Rice with Red Cabbage
- Purple Cabbage Noodles with Tahini Sauce
- Honey Oregano Baked Tofu with Roasted Grapes
Stuffed Cabbage with Freekeh, Dried Fruits and Pine Nuts
Ingredients:
- 1 medium cabbage
- Boiling water for softening the cabbage and soaking the freekeh
For the freekeh filling:
- 1½ cups freekeh rinsed and drained
- 2 medium onions finely chopped
- ½ cup pine nuts
- ½ cup natural dried cranberries
- ½ cup pitted, chopped prunes
- 1½ cups finely chopped parsley
- 2 tbsp natural silan (date syrup)
- 1 tsp baharat (see Key Ingredients)
- 1½ tsp salt
- ½ tsp freshly ground black pepper
- 2 tbsp olive oil
For the sauce:
- 2 cups water
- 2 tbsp natural silan (date syrup)
- ½ tsp salt
Instructions:
- Sauté the onions: Heat 1 tbsp olive oil in a pan over medium-low heat. Add the onions with a pinch of salt and pepper, and sauté, stirring occasionally, for about 10 minutes, until golden. Set aside to cool.
- Prep the cabbage: Using a sharp knife, carefully remove the cabbage core by cutting a cone shape around it. Place the cabbage in a large pot and pour in boiling water until it covers about half the cabbage. Cook over medium heat for 10 minutes, then flip and cook another 10 minutes on the other side. Drain carefully. (See Notes for other softening methods.)
- Separate the leaves: Once softened, gently peel off the cabbage leaves by hand and set aside on a clean plate. Continue until you reach leaves too small to fill, save the remaining cabbage core to line the pot later.
- Soak the freekeh: Place the freekeh in a bowl and cover with boiling water, about ¾ inch (2cm) above the freekeh. Soak for 10 minutes, then drain.
- Mix the filling: In a large bowl, combine the soaked freekeh, sautéed onions, pine nuts, cranberries, prunes, parsley, silan, baharat, salt, and pepper. Mix well.
- Line the pot: Grease the bottom of a wide, lidded pot or sauté pan with 1 tbsp olive oil. Coarsely chop the leftover cabbage and use it to line the bottom of the pot. If needed, add some chopped onion to fully cover the bottom.
- Fill and roll: Trim or shave down the thick center stem of each leaf so it rolls easily. Place a leaf on a clean surface and add about 2 generous tablespoons of filling to the center. Fold in both sides, then roll from the bottom up. Place seam-side down in the pot. Repeat with the remaining leaves, tucking any leftover filling into the gaps.
- Make the sauce: Mix the water, silan, and salt, and pour carefully over the stuffed cabbage. The liquid should reach about ¾ of the way up the rolls.
- Cook: Cover the pot and bring to a boil over medium heat. Lower to medium-low and cook for about 1 hour.
Notes:
- There are other ways to soften cabbage leaves: freeze the whole cabbage overnight, then let it thaw, the leaves soften and separate easily. You can also microwave it whole in a covered, microwave-safe dish for about 10 minutes.
- No baharat? Use allspice, or a mix of cinnamon and nutmeg, instead.
- Short on time? Make the filling a day ahead and refrigerate it, then you’ll only need to soften and roll the cabbage when you’re ready to cook.
Did you make this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils
