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| Level: |
Easy |
| Yield: |
12 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 12 servings |
| Calories |
144 |
| Total Fat |
2 g |
| Saturated Fat |
0 g |
| Carbohydrates |
31 g |
| Dietary Fiber |
5 g |
| Sugar |
7 g |
| Protein |
5 g |
| Cholesterol |
1 mg |
| Sodium |
33 mg |
