Moroccan-Style Stuffed Cabbage

When making this week’s meal plan, Wednesday showed up with leftover matzoh ball soup and…?? I wanted something not to difficult since I had a long workout planned and I knew Ben would not be home until around 8pm. What else to do but work the crockpot, of course. Somehow I came up with the idea to make stuffed cabbage – strange, because I think I’ve only ever made it once before in my life. But I’m told that my great grandmother used to always make it on Jewish holidays, and my mother-in-law, when she used to host holidays, made it quite a bit too. Maybe that thought in the back of my head was what inspired me to try it out during Passover. But if you know me, you know I usually can’t just simply follow a recipe and I end up just making up my own. That’s what I did here, and I decided to give my stuffed cabbage a Moroccan flair. I have no idea if Moroccans eat stuffed cabbage or if they have their own similar ethnic dish, but I love sweet and spicy flavors with my meat so I just decided to go with that flavor platform. Since I had ras al hanout on hand after purchasing it for my Lamb and Eggplant Matzoh Pie, and almond meal for Passover, the idea came together pretty quickly. I added raisins and carrots for sweetness and cooked the cabbage in a spicy tomato sauce.

I did use my crockpot for this, but I actually ended up using it overnight Tuesday, then popped it in the fridge Wednesday morning and reheated it for dinner Wednesday night. I just felt 12 hours sitting in there during the day would be way too long, even though my crockpot has a timer and kicks to the warm setting once the specified cooking time is up. Anyway, this worked perfectly.

I will warn you – this dish is very sweet. Unless you are truly a “sweet + meat” person, you may not like it. I think the slow cooking of the carrots and raisins really brought out more of their flavor than would have been achieved by just baking or simmering the cabbage rolls. However, the sweetness is nicely balanced by the spicy sauce and a sprinkle of fresh parsley or cilantro.

Moroccan-Style Stuffed Cabbage

Filling
1/4 cup chopped onion
1 small carrot, grated
8 oz ground turkey
2 tbsp eggbeaters (or 1 egg white)
1/4 cup raisins
2 tbsp almond meal (14 gm)
1 tsp ras al hanout
salt & pepper

10 large cabbage leaves

Sauce
14oz can diced tomatoes
1/4 tsp cayenne pepper
1 clove garlic
1/2 tsp sugar

Fresh chopped parsley or cilantro, for garnish

In a skillet coated with nonstick cooking spray, cook the onion and carrot over medium heat until the onion is soft and translucent. Let cool a bit. Transfer to a bowl with remaining filling ingredients and mix well.

Puree the diced tomatoes together with the pepper, garlic and sugar in a blender or food processor.

Bring a pot of water to a boil. Meanwhile, cut the core from the cabbage and gently remove the large leaves. Place a few leaves at a time in the water and cook for about 3 minutes or until pliable. Drain and cool.

Spoon a bit of the sauce on the bottom of the slow cooker insert (or a small covered casserole that you will place inside the slow cooker). Working with one cabbage leaf at a time, cut away the tough center vein and place a small scoop of the filling mixture on the leaf. Roll up and place in slow cooker or casserole dish seam-side down. Continue filling cabbage leaves. You may stack them on top of one another, just spoon some sauce on top of the first layer when it has been completed. Pour remaining sauce over all the stuffed cabbage. Cook on low for about 7 hours.

Garnish with chopped parsley or cilantro.

Nutritional Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 383.0
Total Fat: 12.3 g
Cholesterol: 80.0 mg
Sodium: 520.7 mg
Total Carbs: 40.6 g
Dietary Fiber: 9.0 g
Protein: 30.5 g

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4 Responses to “Moroccan-Style Stuffed Cabbage”

  1. 1

    brannyboilsover — April 20, 2009 @ 3:06 pm Reply

    This post has been removed by a blog administrator.

  2. 2

    brannyboilsover — April 20, 2009 @ 3:06 pm Reply

    This looks great.

  3. 3

    Joelen — April 20, 2009 @ 3:58 pm Reply

    I love your Moroccan spin on this – what a great and flavorful cabbage recipe!

  4. 4

    Joelen — April 5, 2011 @ 1:18 am Reply

    I love your Moroccan spin on this – what a great and flavorful cabbage recipe!

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