{"id":2392,"date":"2019-12-12T07:04:00","date_gmt":"2019-12-12T05:04:00","guid":{"rendered":"https:\/\/thehappylentils.com\/?p=2392"},"modified":"2026-03-04T21:59:18","modified_gmt":"2026-03-04T19:59:18","slug":"stuffed-cabbage-with-freekeh-dried-fruits-and-pine-nuts","status":"publish","type":"post","link":"https:\/\/thehappylentils.com\/en\/stuffed-cabbage-with-freekeh-dried-fruits-and-pine-nuts\/","title":{"rendered":"Stuffed Cabbage with Freekeh, Dried Fruits and Pine Nuts"},"content":{"rendered":"
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When it comes to stuffed dishes, I really don’t know what I love the most- eating it or preparing it… There is something relaxing, almost therapeutic in their preparation, like all of a sudden a kind of calmness takes over me and I am all aimed at the end result of a fancy stuffed dish pot.<\/p>\n\n\n

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Stuffed food. What a glorious phrase. Always so beautiful, inviting, as if it holds a promise of delicious, warm, family food. When preparing stuffed food, you should come with a muse. Yes, yes, a muse. After all, you’re about to spend the next hour preparing the dish, and that’s before you even start cooking, so a muse will help. I look at it as a quality time with myself \ud83d\ude42<\/p>\n\n\n

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So there’s a muse, and time too, and now that winter is at full force, spending hours in the kitchen seems like a legitimate activity. And this time I wanted to fill cabbage. I was thinking about this stuffed cabbage long before I actually made it. I thought about what to fill it with, what size of stuffed cabbage I wanted to make, the nuts and dried fruits I would use. I swear I already knew exactly what it would look like and how it would taste like long before I bought cabbage.<\/p>\n\n\n

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And let me tell you – the actual “event” didn’t disappoint. Bowls and pots were scattered all over my kitchen, music in the background, my hair is pulled up in a messy pony tale and I’m floating between the cabbage leaves and the freekeh mixture, imagining Eyal Shani (an israeli chef known for his poetic descriptions of food) doing commentary in the background. And when I saw my pot getting fuller one stuffed cabbage after another, I thought to myself again how beautiful stuffed food looks, and I remembered how my grandmother would fill the smallest zucchinis, I have no idea how she managed to find such small zucchinis at all, and what she would think about me stuffing cabbage leaves, and even without meat 😊<\/p>\n\n\n

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So… as I implied before, you should approach the preparation of the stuffed cabbage with lots of patience and, of course love. The first step will be to boil the cabbage in water, so that the leaves will soften and ready to be rolled. As for size – I like to make them full and plump, but you can make them as you prefer.<\/p>\n\n\n\n

I chose to fill the cabbage with freekeh (durum wheat which is roasted or smoked), along with lots of other goodies like pine nuts, prunes and dried cranberries, sauteed onions, lots of parsley and silan (date syrup), which adds another layer of sweetness to the dish. A real treat.<\/p>\n\n\n

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Stuffed Cabbage with Freekeh, Dried Fruits and Pine Nuts<\/h2>\n
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Prep Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Cook Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>8<\/span><\/div><\/div>\n
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Ingredients:
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