2 tablespoons olive oil
1 cup grated carrots
1 bunch cabbage, coarsely chopped
2 tablespoons chopped onion
1 cup chopped celery
1 medium onion, chopped
1 cup water
1 (15 ounce) can sliced black olives
1/2 cup chopped celery
1/2 cup chopped green olives
1/4 cup chopped fresh thyme
1 tablespoon chopped fresh thyme (optional)
1 tablespoon chopped fresh ginger
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
3 tablespoons sesame seeds, toasted
In a small saucepan melt olive oil over medium heat. Stir in carrots, onions and celery. Cook until carrots are tender. Drain carrots and stir into carrots mixture. Bring to a low boil. Sprinkle with cabbage leaves. Reduce heat to medium and stir in water, pecans, olives, celery, orange, grape and rosemary.
Reduce heat to low and stir in ginger, thyme, ginger, rosemary and sesame seeds. Bring mixture to a slow boil and cook 5 minutes. Remove from heat; stir in the mustard.
Place raw cabbage rolls in a large bowl. Fold cabbage mixture into rolls only slightly. Place rolls in a large glass bowl. Add 1/2 cup olive oil and vinegar; sprinkle with sesame seeds and toss to coat. Cover and refrigerate overnight.
I gave it 4 stars because it was challenging but rewarding. It involves a bit of elbow grease so at first I didnot know how to make it. I will!
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