Cabbage rolls with couscous and mushrooms
Cabbage rolls are a delicious and versatile winter appetizer. Here is our version with couscous. The recipe for cabbage rolls with couscous and mushrooms is by our Anna Attanasio, food blogger at Giallo Zafferano.
Ingredients:
- 6 large cabbage leaves (or savoy cabbage)
- 150 g of Martino whole wheat couscous
- 150 g of hot water
- 200 g of champignon mushrooms (fresh or frozen)
- 20 g of grated cheese (parmesan, grana, or pecorino)
- 50 g of scamorza or mozzarella
- 1 slice of onion
- 1 clove of garlic
- 1 sprig of parsley
- fine salt to taste
- ground black pepper to taste
Preparation:
Pour the whole wheat couscous into a bowl, add a pinch of salt, the hot water, stir, cover, and let it rehydrate for 10 minutes. After the resting time, fluff it with a fork.
Remove the tougher leaves of the cabbage and detach 6 leaves without breaking them, wash them. Bring lightly salted water to a boil and immerse the cabbage leaves, cook for about 2-3 minutes.
Gently transfer the cabbage leaves onto kitchen paper and pat them dry. In a pan, pour the oil, add the chopped onion and garlic clove, and sauté, then remove the garlic and add the sliced mushrooms.
Salt, stir, and cook the mushrooms, if necessary with a little water, when they are cooked add the chopped parsley.
Combine the mushrooms with the fluffed couscous and mix, let cool.
Cut the scamorza into small pieces and when the mixture has cooled, add a grind of black pepper, the grated cheese, and the scamorza pieces and mix.
Place the blanched cabbage leaves on a surface and fill them in the center with 3 tablespoons of couscous filling, fold the leaves over themselves to form bundles.
Place the cabbage rolls with couscous seam side down in an oiled baking dish, lightly salt the surface and add a drizzle of oil. Bake in a preheated oven at 200°C for about 20-25 minutes and serve.
