Cabbage Leaf Boiling Instructions

1. Fill a large stockpot with water, add a teaspoon of sea salt and bring to a rolling boil.
2. In the meantime, turn your cabbage up-side-down and carefully hollow out the core by taking a sharp knife and cut around the core. Pull the core out by chiseling the core with a sharp knife going in about 3 or 4 inches.
3. Remove any damaged outer leaves.
4. When the water is at a full boil, place the cored cabbage into the boiling water. Using two tongs, as the leaves loosen, carefully remove them and place them on a baking sheet.  You will need to continue this process efficiently removing each leaf as it becomes loosened.  If any get stuck, use a sharp knife to loosen them.  You want to keep the leaves whole and undamaged.  Once you have removed the majority of the leaves (approx. 20 leaves), you will be left with a small 5-inch head.  Remove the remaining cabbage head from the boiling water.
5. Now place all the individual leaves back into the boiling water for 5 minutes to blanch further so they are softened and easy to work with. After 5 minutes, remove carefully, and place onto a baking sheet to cool.

Cabbage Stuffing Instructions

1. In a large ceramic/enamel lined Dutch oven, add the pine nuts and lightly toast them for 3 to 4 minutes over medium heat. Watch them carefully as pine nuts burn easily.  Remove them from the Dutch oven, and set aside.
2. Add the finely chopped onion and dry sauté for 5 minutes until softened. Then add the minced garlic and continue to sauté for one minute.
3. Next add the chickpeas, coarsely mash them with a potato masher. Then add the cooked rice, tomatoes, parsley, sea salt, pepper, mint, lemon juice, garlic powder and onion powder and cook for 2 minutes, just until heated through, then remove from the stove. Stir in the toasted pine nuts.

Broth Instructions

1. Place all the cabbage broth ingredients into a large bowl, whisk, and set aside.  You do not need to heat the broth mixture.

Instant Pot Cabbage Roll Assembly Instructions

1. Take the left-over small cabbage head, and slice it up. Line the bottom of the instant pot with the sliced up left-over cabbage.
2. Next, you assemble the cabbage rolls.  Take a cabbage leaf, note the thick vein running down the center. You want to thin the vein down to match the thickness of the cabbage leaf so it is easier to roll up. With a sharp knife shave the vein down.
3. Lay down a cabbage leaf and place about ¼ cup of the filling at one end of the cabbage leaf and fold up like a burrito. Note: The filling amounts may vary based upon the size of the cabbage leaf. Place the cabbage rolls side by side in rows, seam side down, in the instant pot.
4. Continue rolling up cabbage leaves until you have used all the filling or have used all the leaves. If you need to, squeeze them into the instant pot.
5. Next pour the broth over the cabbage leaves.
6. Set to manual pressure high for 15 minutes, when done, then do a quick release.

Oven Cabbage Roll Assembly Instructions

1. Preheat the oven to 350 F.
2. Take the left-over small cabbage head, and slice it up. Line the bottom of a large Dutch oven with the sliced up left-over cabbage.
3. Next, you assemble the cabbage rolls.  Take a cabbage leaf, note the thick vein running down the center. You want to thin the vein down to match the thickness of the cabbage leaf so it is easier to roll up. With a sharp knife shave the vein down.
4. Lay down a cabbage leaf and place about ¼ cup of the filling at one end of the cabbage leaf and fold up like a burrito. Note: The filling amounts may vary based upon the size of the cabbage leaf. Place the cabbage rolls side by side in rows, seam side down, in the Dutch oven.
5. Continue rolling up cabbage leaves until you have used all the filling or have used all the leaves. If you need to,  squeeze them into the Dutch oven.
6. Next pour the broth over the cabbage leaves.
7. Place the lid on the Dutch Oven and bake for 1 hour.

Yogurt Tahini Sauce instructions:

1. Place the yogurt, lemon juice, and tahini in a small bowl and mix well.
2. Chop the garlic on a cutting board, then add the sea salt, and smash the together to form a garlic/sea salt paste, then add the paste to the yogurt mixture and whisk until incorporated.

Serving instructions:

1. Very carefully remove the cabbage rolls from the Instant Pot or Dutch oven, and place them on a serving platter.
2. Strain the liquid from the Instant Pot or Dutch Oven and set aside.
3. Reserve the sliced cabbage that was used as a liner separately. This makes a beautiful bed for the cabbage rolls.
4. Place some cabbage rolls on a plate, drizzle with the broth and top with some fresh tomatoes, parsley and dried mint with fresh lemon slices on the side. Note: It is equally delicious to place the sliced cabbage leaves (used as the liner) onto a plate, then top with the cabbage rolls, drizzle with broth and top with fresh tomatoes, parsley and dried mint.
5. Optional Serving: Drizzle the Yogurt Tahini sauce over the cabbage rolls.