High Fructose Corn Syrup Free Za'atar-Tahini Stuffed Cabbage Leaves with Lentils & Millet
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Learn more āIngredients
4 servings
For the cabbage
- 1 large head green cabbage (about 3 lb)
For the filling
- Ā½ cup green or brown lentils, rinsed
- Ā½ cup millet, rinsed
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 Ā½ tsp ground cumin
- 1 tsp ground turmeric
- Ā½ tsp ground cinnamon
- Ā½ tsp ground black pepper
- Ā½ tsp salt
- 2 tbsp fresh lemon juice
For the tomato sauce
- 1 can (14 oz) crushed tomatoes
- Ā½ cup water
- 1 tbsp extra virgin olive oil
- Ā½ tsp salt
For the za'atar-tahini drizzle
- Ā¼ cup tahini
- 3 tbsp fresh lemon juice
- 2 tbsp za'atar
- 1 clove garlic, finely grated
- 3ā4 tbsp water, to thin
- Ā¼ 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 3ā4 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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