Cabbage Stuffed with Barley and Pomegranate Seeds

  • Yield : 12 servings
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  • 2 cups cooked Kasha
  • 2 pomegranates (cleaned)
  • Pinch ground cumin
  • Pinch ground cardamom
  • Pinch ground turmeric
  • Fresh parsley, chopped
  • 12 cabbage leaves
  • Chicken stock (enough to cover cabbage)
  • Garnish- lemon or lime


Step 1

Combine all ingredients except cabbage. Blanch cabbage leaves for 1 minute and shock in an ice bath. Lay leaves on flat board on table. Place a spoonful in middle of each leaf. Roll loosely and set in pot. Cover with chicken stock and poach for 5 minutes. Serve with a squeeze of lemon or lime.

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