Stuffed Cabbage Leaves


For the cabbage
1⁄2 tsp extra virgin olive oil
16 oz white cabbage (carefully remove outer leaves and wash)
For the filling
1 cup black beans
1 tbsp dried smoked paprika
1 tsp ground coriander
1⁄2 tsp ground cumin
1 tsp sea salt
For the rice
1 cup brown rice
2 cups water
For the onion
1⁄2 tsp extra virgin olive oil
1 medium red onion (thinly sliced)
For the topping
1 tablespoon sesame seeds (roasted)
1 tbsp soy sauce


Boil the rice in a big pot of water for about 25-30 minutes until soft.
Use a skillet and sauté the onions in the olive oil for about 5 minutes until golden brown.
Use a big bowl and mix half the rice with the filling ingredients and the onion.
To make the outer cabbage leaves soft boil them for about 5 minutes in water.
The rest of the cabbage can be chopped and sauteed for 5-10 minutes as a side dish or put into the mixture with the filling.
To stuff the cabbage leaves place about 1 TBS or more on the leaf and fold it, to make sure no filling comes out wrap it with twine.
Before serving fry the stuffed cabbage leaves in olive oil with the rest of the cabbage for about 5 minutes.
Put the stuffed leaves on a plate and sprinkle with the topping, serve the rest of the rice and cabbage as side dish.


This cabbage leaf stuffed with black beans and rice is going to leave you begging for more.


3 servings


Tuesday, November 21, 2017 - 10:42pm


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