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For our Ancient Egypt unit study we decided to make some ancient Egypt inspired dishes using the book "Food and Cooking in Ancient Egypt" by Clive Gifford and illustrated by Paul Cherrill. You can find the book at Rainbow Resource
Today's dish is stuffed cabbage leaves and it tasted surprisingly delicious. This vegan dish disappeared very quickly and considering it's packed with spinach, this healthy side dish is one to add to any meal or as an appetizer on its own.
1 head of cabbage (leaves carefully removed)
1 bag of frozen spinach (12 oz.)
1 onion sliced
3 cloves of garlic (or more!)
1/3 cup of raisins or currants
1 tablespoon of sesame oil
1/2 teaspoon of ground coriander
1 teaspoon sesame seeds
Boil cabbage leaves for 5 minutes or less, just until they are soft. Set aside. Slice onion and saute it with oil and garlic. Add spinach, coriander, sesame seeds and raisins and continue to cook for about 5 minutes.
Scoop about 1-2 tablespoons of mixture into each cabbage leaf and gently fold over the flaps and flip it over onto a serving platter so all the flaps are tucked under.
Serve as an appetizer or with the chicken in this recipe:
Ancient Egypt Cooking Playlist:
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