Steamed Cabbage Rolls with Irish Cheddar

Servings: 8 rolls


Even non-cabbage lovers will enjoy this healthy and very St. Patrick’s inspired dish. Stuffed with couscous instead of rice, we add to the blend a cheese that we suggest should come from Ireland to complement the feast day. 




8 large Napa-style cabbage leaves

Salt and pepper

1 cup dried pearl (Israeli) or traditional couscous

2 tablespoons olive oil

1 teaspoon dried thyme leaves

1 small yellow onion, finely diced

2 cloves garlic, minced

1 cup finely diced green and red pepper mix

1 cup shredded Irish Cheddar cheese

2 cups prepared pasta sauce

[Click for larger image] 


Place an inch or so depth of water into a large skillet and add a veggie steamer. Place the cabbage leaves into the steamer; season with salt and pepper; cover. Steam the leaves until soft and pliable, but still a little firm, about 6 minutes. Remove the leaves and set aside on a work surface; keep the skillet handy.

In a small saucepan with Teflon™ nonstick coating, cook the couscous about 15 minutes or until tender when fluffed with a fork. Season with salt, pepper and 1 teaspoon dried thyme leaves.

While the couscous cooks, in a small skillet with Teflon™ nonstick coating, heat the oil and sauté the onion until tender, about 5 minutes. Add the garlic and sauté another minute. Add the green and red peppers and cook another 3 to 4 minutes until the peppers are tender.

Transfer the mixture to a bowl and add the Cheddar cheese and couscous. Mix all together and mound about ½ cup of the couscous mix at the stem of each leaf; roll each leaf into a bundle, tucking in the sides of the leaf.

Return the rolls to the steamer, adding more water and steam for about 6 minutes or until the bundles are heated through. While the rolls cook off, heat the tomato sauce in a small saucepan with Teflon™ nonstick coating. Place the sauce onto a serving platter and add the rolls and serve.  

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