Carrageenan Free Harissa-Orange Stuffed Cabbage with Lentils & Millet

Ingredients

4 servings

Instructions

1. 1

   Bring a large pot of salted water to a boil. Using a paring knife, cut a deep circle around the core of the cabbage to loosen the leaves. Submerge the whole head in the boiling water and cook for 3–4 minutes, until the outer leaves are pliable and pull away easily. Use tongs to peel off 8 large leaves as they soften, transferring them to a cutting board. Return the head to the water as needed to loosen additional leaves. Pat the leaves dry and, if the thick central rib is very pronounced, shave it down slightly with a knife so the leaf rolls without cracking.

2. 2

   Combine the rinsed lentils with 2 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 15 minutes, until the lentils are just barely tender but still hold their shape — they will finish cooking inside the rolls. Drain and set aside. In the same saucepan, combine the rinsed millet with 1 cup of water. Bring to a boil, cover, reduce heat to low, and cook for 10 minutes, until the water is absorbed and the millet is fluffy. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.