@sivanskitchen: You’ve never had stuffed cabbage like THIS before 🤯 A beautifully baked, vegetarian stuffed cabbage that’s light, flavorful, and an absolute showstopper for your Passover Seder. You can keep it vegetarian or add meat, either way it’s unforgettable ✨ Ingredients • 1 large white cabbage • 1½ cups short grain rice, washed & drained (or quinoa) • 2 tomatoes, diced • 1 large onion, diced • 1 bunch fresh herbs (parsley, cilantro, dill, mint — I use all 🌿) • 2 tsp salt • 1 tsp black pepper • ¼ cup olive oil • Juice of 1 lemon • 3 golden potatoes, peeled & sliced * you can add 1 pound of ground meat if you’d like. Sauce • ⅓ cup tomato paste • ¼ cup olive oil • ¼ cup silan (date molasses) • ⅛ cup pomegranate molasses • 1–2 tsp salt • 1 tsp black pepper • ¼ cup lemon juice • 2 cups water Directions Boil cabbage, rotating for even cooking. After ~7 minutes, remove leaves and cool. Mix filling: rice (or quinoa), tomatoes, onion, herbs, spices, oil, and lemon. Place filling in each leaf, fold, and flip over a bowl to shape. Line pot with sliced potatoes. Arrange cabbage rolls on top. Mix sauce, pour over. Cover (add parchment for extra moisture). Bake at 375°F for 1 hour. Uncover and bake 10 more minutes or broil until golden. Enjoy ✨ #sivanskitchen #stuffedcabbage #easy #baked #Recipe

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Sunday 22 March 2026 19:19:09 GMT