Mediterranean Stuffed Cabbage

• 12 head fresh cauliflower
• 6 large cabbage leaves
• 4 tablespoons fresh parsley, chopped
• 4 tablespoons of fresh mint, chopped
• 12 cup couscous, cooked
• 12 cup golden raisin
• 12 cup 1% fat cottage cheese
• 1 lemon, zest of, grated
• 3 tablespoons olive oil
• 3 tablespoons scallions, chopped
• 14 teaspoon garlic powder
• 14 teaspoon onion powder
• 12 teaspoon black pepper
• 14 teaspoon rosemary
• 14 teaspoon oregano
• 12 teaspoon salt
• 14 cup light sour cream
• 14 cup nonfat milk

1. Cut the thick hard part out of the cabbage leaf bottoms and boil until soft, about 10 minutes.
2. Roughly chop the cauliflower and boil until soft, about 15 minutes.
3. Meanwhile, combine the cooked couscous, cottage cheese, raisins, oil, half of the lemon zest, and 2 tablespoons each of the parsley and mint in a bowl.
4. Remove cabbage leaves to a colander to drain and cool.
5. Preheat oven to 400F.
6. When the cauliflower is very soft, drain well and add to couscous mixture.
7. Mash well with a potato masher and add the remaining spices to taste.
8. Carefully lay out each cabbage leaf on at a time and add an egg-sized mound of filling.
9. Fold sides in first and then roll from the bottom to the top, and lay in a casserole dish seam side down.
10. Combine sour cream, milk and remaining parsley, mint, and lemon zest until smooth.
11. Pour over cabbage rolls.
12. Cover casserole and bake for about 30 minutes.

cauliflower, cabbage, fresh parsley, mint, couscous, golden raisin, cottage cheese, lemon, olive oil, scallions, garlic, onion powder, black pepper, rosemary, oregano, salt, light sour cream, nonfat milk

Taken from www.food.com/recipe/mediterranean-stuffed-cabbage-229402 (may not work)