Ingredients:
1 head savoy, napa or green cabbage
2 cup split peas, yellow or green
5 cups water or stock
1 cup yellow onion, minced
1 Tablespoon garlic, minced
1 Tablespoon coriander, ground
1 teaspoon rosemary, fresh minced
½ teaspoon cayanne
¼ cup scallions, slivered
1 Tablespoon Kosher Salt
½ tsp Black pepper, fresh ground ideally
½ cup All-purpose or garbanzo bean flour to add as a binder
1 whole egg for binding.
Grape seed, vegetable oil or butter for cooking
Sauce:
2 cups Marinara
½ cup water
2 tablespoons Apple cider vinegar
1 tablespoon honey or brown sugar
½ cup Golden Raisins
1 tsp caraway seed
PROCEDURE:
1. In a medium sauce pan on Medium high add vegetable oil, onions and 1 tsp of the salt and sauté onions for 3 minutes until just caramelizing. Turn down to medium low and add garlic and fresh rosemary, sautee 3 minutes more
2. Add water or stock, split peas, cayenne, coriander, salt and pepper.
3. Simmer on medium high for 30 minutes until peas tender.
4. While this is cooking in a large pot of boiling water add a corred head of cabbage and separate off the leaves one by one until they are tender and pliable. Make a stack of these as you prepare for stuffing.
5. Once the split pea base is cooked puree ½ of the mixture then add back the remaining split peas and slivered scallions.
6. This base should be tight and the consistency of sticky rice. Add the egg and all purpose or garbanzo bean flour to tighten if still too wet.
7. Adjust seasoning and cool mixture for one hour or ideally overnight.
8. Line a casserole dish or cast iron pan with tomato sauce reserving 1 cup to drape over the top
9. Roll the individual cabbage leaves with ¼ cup filling in the center then place seam side down in the sauce
10. Continue with the remaining leaves until the pan is full.
11. Drape remaining sauce over the cabbage rolls then cover.
12. This could be made ahead of time and hold in the refrigerator for last minute cooking.
13. Bake at 350 degrees for 45 minutes
Prep time: 30 minutes
Cook Time: 30 minutes for filling plus 45 for the final bake of the cabbage rolls once formed
Nutrition Facts (based on 8 rolls, 2 each serving): Calories 726 | Total Fat 13 g | Saturated Fat 2 g | Cholesterol 47 mg | Sodium 1556 mg | Carbohydrates 125 g | Dietary Fiber 39 g | Protein 35 g