Ingredients

• 4¼ cup water, divided
• 8 large Savoy or green cabbage leaves
• ¾ tsp salt, divided
• 1 cup whole-wheat couscous
• 2 tbsp. extra virgin olive oil
• 4 cloves garlic, minced
• 4 cup chopped plum tomatoes
• 2 tsp red wine vinegar
• 1 tsp sugar
• ¼ tsp ground cinnamon
• ⅓ cup crumbled feta cheese
• 3 tbsp. chopped Kalamata olives
• 2 tbsps. chopped fresh mint, plus more for garnish

Directions

1. Bring 2 1/2 cups water to a boil in a large skillet. Add cabbage leaves, cover, reduce heat to medium-high and simmer until softened, about 5 minutes.
2. Bring 1 1/2 cups water and 1/4 teaspoon salt to a boil in a small saucepan. Stir in couscous, cover and remove from the heat. Let stand for at least 5 minutes.
3. Transfer the cabbage leaves to a clean work surface to cool. Discard the water and dry the pan.
4. Heat oil in the skillet over medium heat. Add garlic and cook, stirring often, until fragrant, about 30 seconds. Add tomatoes, vinegar, sugar, cinnamon, the remaining 1/2 teaspoon salt and the remaining 1/4 cup water. Cover and cook, stirring occasionally, until the tomatoes are mostly broken down, 8 to 10 minutes.
5. Meanwhile stir feta, olives and 2 tablespoons mint into the couscous. Mound about 1/2 cup of the couscous mixture at the stem end of each cabbage leaf. Roll into a bundle, tucking in the sides.
6. When the tomato sauce is ready, add the cabbage rolls seam-side down. Cover and cook until the rolls are hot all the way through and the cabbage is very tender, 5 to 8 minutes. Serve the cabbage rolls topped with the sauce. Garnish with mint, if desired.

Useful tip:
To Make Ahead: Prepare through Step 5; cool sauce; refrigerate sauce and cabbage rolls separately for up to 8 hours. Reheat the sauce before finishing with Step 6.