Ingredients

• 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

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Instructions

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.;