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Stuffed Cabbage with Freekeh, Dried Fruits and Pine Nuts

Stuffed Cabbage with Freekeh, Dried Fruits and Pine Nuts

Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings: 8
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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.
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