An interesting twist on stuffed cabbage rolls which I happen to love. Last year on vacation, it was the last day and trying to use up all our food; a box of couscous, tilapia, cabbage, and a few pantry items, and the dish was born. Now I have refined it a bit, but over all, this was it. It turned out so good, I make it all the time. Tender white fish, couscous, Mediterranean flavors and vegetables wrapped in cabbage with a rich artichoke and tomato sauce. Just like any cabbage rolls, it takes a little bit of work to wrap them all up, but 30 minutes baked in the oven and they are perfect. Serve with a creamy potato and parsnip soup to start off dinner, and crunchy bread to go along with the cabbage rolls and you have a great Sunday dinner. — posted by SarasotaCook
Traditional Greek recipe source: RecipeZaar – VISIT the site to read all recipes