Description
These cabbage leaves stuffed with black beans and rice will leave you begging for more.
Ingredients
- 16 ounces, weight White Cabbage
- FOR THE RICE:
- 1 cup Brown Rice
- 2 cups Water
- FOR THE FILLING:
- 1 whole Medium Red Onion, Thinly Sliced
- ½ teaspoons Extra Virgin Olive Oil
- 1 cup Black Beans
- 1 Tablespoon Dried Smoked Paprika
- 1 teaspoon Ground Coriander
- ½ teaspoons Ground Cumin
- 1 teaspoon Sea Salt
- ½ teaspoons Extra Virgin Olive Oil
- FOR THE TOPPING:
- 1 Tablespoon Sesame Seeds, Roasted
- 1 Tablespoon Soy Sauce
Preparation
To make the outer cabbage leaves soft, boil them for about 5 minutes in water. (The rest of the cabbage can be chopped and sautéed for 5–10 minutes as a side dish or put into the mixture with the filling.)
In a big pot, boil rice with water for about 25–30 minutes until soft.
For the filling, in a skillet, sauté onions in olive oil for about 5 minutes until golden brown. Transfer to a big bowl with half the rice and remaining filling ingredients.
To stuff the cabbage leaves, place about 1 tablespoon or more of the filling on the leaf. Fold. To make sure no filling comes out, wrap it with twine.
Before serving, fry stuffed cabbage leaves in olive oil with the rest of the cabbage for about 5 minutes. Put the stuffed leaves on a plate and sprinkle with the topping. Serve the rest of the rice and cabbage as a side dish.
