Let's Begin!

Cabbage

• In a large pot, bring 6 cups of water to a boil. Remove the outer leaves from the cabbage head, then rinse and place them in the boiling water. Boil for 10 to 15 minutes or until the cabbage is light green. Place cabbage in a colander and rinse under cold water to stop cooking. Drain well.
• Slice the cabbages in half lengthwise. Cut out the core from the halves. Separate and spread out leaves on a towel-lined baking sheet to dry.

Filling

• Heat a large skillet over medium until a few drops of water sizzle when sprinkled on the pan.
• Add potatoes, onions, and garlic, then reduce heat to medium-low. Cook and stir for 10 to 15 minutes or until potatoes are tender, adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
•  Add couscous, kale, and lemon juice to the skillet. Season with salt and pepper to taste and stir well.
• Preheat oven to 350°F.

Let's Assemble and Bake!

• Stack two cabbage leaves on a cutting board, overlapping to create a 5-inch circle. Place ⅓ cup filling in the center.
• Fold sides of leaves over filling; roll up like a burrito. Place roll, seam side down, in baking dish. Repeat to make eight rolls. Cover the baking dish with foil.
• Bake for 20 minutes.

Sauce

• In a medium saucepan, combine tomato sauce, parsley, ground black pepper, and 1 cup water. Bring to a boil; reduce heat. Simmer, uncovered, 10 minutes.
• Remove the foil from the baking dish. Pour half of the sauce over the cabbage rolls. Bake, uncovered, for 10 to 15 minutes more or until the sauce gets dry on top.
• Let stand on a wire rack for 5 minutes. Sprinkle with pine nuts and additional parsley. Serve the remaining sauce on the side.
• Enjoy with family and friends!