YEMENITE: Unstuffed Cabbage

June 19, 2008 at 1:23 pm Leave a comment

From Faye Levy’s International Vegetable Cookbook

This is one of my long-lost recipes. When I pulled this book off the library shelf, flipped to the Index, and saw Unstuffed Cabbage, I just stood there hugging the book for a full minute.

2 TBSP vegetable oil
2 medium onions, sliced
1 small head cabbage, shredded (1-1 1/4 pounds or 8-10 cups)
Salt and freshly ground pepper
4 large garlic cloves, chopped
2 tsp ground cumin
1/2 tsp turmeric
2 cups long-grain white rice
1 quart chicken or vegetable stock
4 plum tomatoes, diced

1. Heat oil in a large casserole or Dutch oven. Add onions and saute over medium heat for five minutes or until softened.
2. Add cabbage and salt, cover, and cook over low heat, stirring often, for five minutes to wilt.
3. Add garlic, cumin, turmeric, and rice and saute about two minutes.
4. Add broth, salt, and pepper. Stir and bring to boil, cover, and cook over low heat for fifteen minutes.
5. Sprinkle tomato on top, cover, and cook five minutes or until rice is tender. Taste and adjust seasoning.


Entry filed under: Dairy-Free, Gluten-free, Vegan, Vegetarian, Wheat-free, Yemenite. Tags: , , .

ITALIAN: Whole-Wheat Pasta with Lentils, Spinach, and Leeks NORTH AMERICAN: CRONshake

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