Napa Cabbage Rolls With Israeli Couscous, Chanterelles And A Spicy Pumpkin Seed Broth

More from this source
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

3 sprig thyme

1 cup vegetable stock, (see recipe)

2 tablespoons unsalted butter

1 tablespoon unsalted butter

2 cups Israeli couscous

1 medium carrot, diced

1 bulb fennel, roughy chopped

3 tablespoons pumpkin seeds

1/2 teaspoon ground cumin

cup vegetable stock, (see recipe)

4 clove garlic

1 tablespoon honey

1 medium onion, roughly chopped

2 stalk celery, roughly chopped

2 tablespoons sesame seeds

2 tomato, core, and roughly chopped

1 medium onion, thinly, sliced

1 medium carrot, roughly chopped

2 tablespoons ground almonds

2 (1 inch) pieces lemongrass

1 tomato, roughly chopped

4 tablespoons vegetable oil

6 cups water

2 tablespoons soy sauce

2 cups chanterelles, cleaned, or other mushrooms

1 tablespoon olive oil

2 shallot, finely, chopped

1 1 inch piece ginger, roughly chopped

1/4 teaspoon minced garlic

1 leek, roughly choppe, and cleaned

2 cups Israeli couscous, cooked

1 tablespoon coriander seeds

1 large napa cabbage or 1 large savoy cabbage

2 cardamom, pods

You might also like

Baked Egg Rolls
SF Gate
Miso-Shrimp Po' Boys
Food & Wine
Cook The Book: Squid Hot Pot (Ishiri Nabe)
Serious Eats
Summer Rolls With Marinated Tofu
Summer Rolls With Marinated Tofu
Men's Health
Asian Fish Rolls In Rice-Paper Wrappers
Betty Crocker
Napa Salad
Feta And Prosciutto Rolls (Involtini)
David Lebovitz
Prosciutto Rolls With Goat Cheese, Arugula And...
Framed Cooks
Three Cheese Zucchini Stuffed Lasagna Rolls
Skinny Taste