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Vegetarian Stuffed Cabbage
A favorite dish from the Bawa Muhaiyaddeen Fellowship.
Total time: 2-½ hours
2 heads cabbage
4 cups cooked brown rice or couscous
2 lbs. sharp or extra-sharp cheddar cheese, grated
4 cups tomato sauce
½ cup finely chopped almonds
1 cup corn kernels
1 cup finely chopped parsley
1 cup finely chopped celery
1 tbsp. salt
2 tsp. pepper
Preheat the oven to 350°F.
Bring a large pot of water to a boil. Cut off the hard base of the cabbage, parboil it briefly, and peel off the leaves gently, taking care not to tear them. Set aside to cool.
Mix the brown rice or couscous with half of the grated cheese and tomato sauce, and all of the almonds, corn, parsley, celery, and salt and pepper. (You may also add any available leftover stir-fried vegetables.) Wrap 1 or 2 cabbage leaves around 2 or 3 tablespoons of filling, and place the bundles in a lightly greased casserole dish. Pour the other half of the tomato sauce over the cabbage leaves, cover the casserole with aluminum foil, and bake for an hour. After an hour, remove the foil and continue to bake for another 20 minutes. Sprinkle the other half of the grated cheese over the stuffed cabbage, and bake for 10 more minutes. Remove from the oven and allow to rest for 10 minutes before serving.
from Serving the Guest: A Sufi Cookbook