Recipe courtesy of Aaron Bashy

Cabbage Stuffed with Barley and Pomegranate Seeds

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  • Level: Easy
  • Yield: 12 servings
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2 cups cooked Kasha

2 pomegranates (cleaned)

Pinch ground cumin

Pinch ground cardamom

Pinch ground turmeric

Fresh parsley, chopped

12 cabbage leaves

Chicken stock (enough to cover cabbage)

Garnish- lemon or lime


  1. Combine all ingredients except cabbage. Blanch cabbage leaves for 1 minute and shock in an ice bath. Lay leaves on flat board on table. Place a spoonful in middle of each leaf. Roll loosely and set in pot. Cover with chicken stock and poach for 5 minutes. Serve with a squeeze of lemon or lime.