Anti Inflammatory Za'atar-Tahini Stuffed Cabbage Leaves with Lentils & Millet
Stuffed cabbage gets a serious upgrade here, with tender green leaves wrapped around a warmly spiced filling of green lentils, fluffy millet, and golden onion — then baked low and slow in a simple crushed tomato sauce until everything is soft, fragrant, and deeply satisfying. The spice blend of turmeric, cumin, cinnamon, and black pepper does a lot of heavy lifting, and those four ingredients are among the most well-studied when it comes to foods that support a less inflammatory diet. Lentils and millet bring plant-based protein and fiber to the table without any of the processed fillers you'd find in a conventional meat-and-rice roll. The finishing touch is a silky za'atar-tahini drizzle — sesame, lemon, and herbs — that ties the whole dish together with a bright, nutty richness. Every component is whole, recognizable, and genuinely good for you, which makes this feel like a treat rather than a compromise. It serves four and comes together with straightforward techniques, so it's approachable enough for a weeknight but impressive enough to put in front of guests.
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Learn more →Ingredients
4 servings
For the cabbage
- 1 large head green cabbage (about 3 lb)
For the filling
- ½ cup green or brown lentils, rinsed
- ½ cup millet, rinsed
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 ½ tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp ground black pepper
- ½ tsp salt
- 2 tbsp fresh lemon juice
For the tomato sauce
- 1 can (14 oz) crushed tomatoes
- ½ cup water
- 1 tbsp extra virgin olive oil
- ½ tsp salt
For the za'atar-tahini drizzle
- ¼ cup tahini
- 3 tbsp fresh lemon juice
- 2 tbsp za'atar
- 1 clove garlic, finely grated
- 3–4 tbsp water, to thin
- ¼ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges (optional)
Instructions
- 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 can be peeled away without tearing. Lift the cabbage out, peel off 8 large leaves, and return the head to the water to loosen the next layer as needed. Set the leaves aside to cool.
- 2
Combine the rinsed lentils with 1 1/2 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15 minutes, until the lentils are just tender but still hold their shape. Drain any excess water and set aside.
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