One of the best parts of this lenten fast is trying to find new recipes that are delicious, filling, and protein packed. Today I made Cabbage Leaves Stuffed with Chickpeas, Raisins, and Spices from my Vegetarian Times Complete Cookbook (recipe below). It was so good that Hank said that it was a definitely, definitely make again….
I think it’s really important to try new foods as we are on your quest to a healthier life. We get so used to eating the same old, same old thing that we rarely experiment with new recipes. And, let’s be honest, we’re often too afraid to try something new at our local restaurants because we don’t want to pay for something we don’t like. So we find ourselves doing what we’ve always done — mindlessly eating foods that we know aren’t very good for us.
During this fast, lest encourage each other to find a new recipe and make it! Let’s awaken our taste buds to more of God’s abundance and begin to take the enjoyment of our meals to a whole new level!
Cabbage Leaves Stuffed with Chickpeas, Raisins, and Spices
- 1 medium sized head of cabbage (I used green)
- 5 teaspoons of fresh lemon juice, divided
- 1 tablespoon unsalted butter
- 1 large red onion, chopped
- 1 tablespoon apple cider vinegar
- 1/2 cups cottage cheese
- 1 cup cooked chickpeas, drained and rinsed (I used the entire can)
- 1 small Granny Smith apple, peeled, cored, and diced (I didn’t peel mine)
- 1/4 cup raisins
- 2 teaspoons honey
- 1 teaspoon low sodium soy sauce
- plain yogurt for topping (optional)
- Bring a large pot of water to a boil. Meanwhile, discard the tough outer cabbage leaves. remove 2 more leaves, chop, and set aside. (Following the advice of my adopted Polish mom – I cored the cabbage too)
- When the water is boiling, add 3 teaspoons of the lemon juice and the head of cabbage. Reduce the heat to low, and cook for 10 minutes or until tender. Drain in a colander and set aside to cool.
- Heat the butter in a large skillet over medium heat until bubbling. Add the onion and carrots, reduce heat to low, and cook, stirring frequently until onion is soft. Add the reserved chopped cabbage and stir until it starts to wilt. Add the vinegar and stir well. Continue cooking until carrots are tender.
- Combine the onion mixture, cottage cheese, chickpeas, apple, raisins, remaining lemon juice, honey, and soy sauce. Mix well.
- Preheat oven to 425 degrees.
- Peel off cabbage leaves. Place filling in the middle of the leaf, fold into a package. Place cabbage roll seam side down in a 9×13 baking dish. Repeat the procedure until all the filling is used.
- Pour 1/4 cup water in the baking dish and cover with foil.
- Bake for about 20 minutes or until heated through. Remove from the pain, and let sit covered for 10 minutes. Serve warm topped with plain yogurt.
Per serving: 269 cal; 16g protein; 7g fat; 34g carb; 6g fiber