- One head cabbage, cored with tough outer leaves removed
- 2 tbsp olive oil, for drizzle
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups soaked and cooked millet or quinoa
- ¼ cup raisins
- 1 tsp dried dill
- 4 ripe, fresh tomatoes, pureed
Stuffed Cabbage Leaves:
Preheat oven to 350F.
In a heavy-bottomed skillet, sauté the onion and garlic in water over medium heat until fragrant.
Remove pan from heat and add millet, raisins, and dill.
In a large pot of boiling water, submerge the cabbage and allow to boil for 5 minutes, or until the outer leaves are softened and may be removed.
Peel off 12 outer leaves and blot dry.
Chop enough of the remaining cabbage to measure 3/4 cup.
Add to millet mixture in pan.
Remove tough stem of each cabbage leaf, if necessary.
Then place ¼ cup millet mixture in the center of each leaf, tuck ends in, and roll to form a neat little package. (You will find that cabbage leaves are very forgiving and easy to work with, but you can use a toothpick to hold them together, if needed.)
In a baking dish, place the cabbage rolls in a single layer. Combine tomato sauce and tomatoes and pour over the cabbage rolls, cover the pan, and bake in preheated oven for 45 minutes, until bubbly.
Place on a serving platter, and remove toothpicks.
Spoon tomato puree over cabbage rolls. Drizzle with olive oil before serving.