Cabbage Stuffed with White Beans and Sundried Tomatoes

Bring a large pot of lightly salted water to a boil. Drop in cabbage leaves and cook for 4 to 5 minutes, until softened. (Cook extra leaves, if desired, in case one or two tear during rolling.) Remove from water with tongs and drop into ice water to stop cooking. Drain and pat dry thoroughly with paper towels. Set aside.

Heat oil in a medium saucepan; sauté leeks and garlic over medium-low heat, stirring frequently, for 3 to 4 minutes, until softened. Stir in beans and 2 tablespoons of wine or stock. Cook, covered, over medium heat for 7 minutes, or until beans are soft, adding wine or stock if needed to prevent sticking and drying. Remove from heat and set aside.

In a small food processor, combine olives, tomatoes and capers. Pulse to chop small, scraping down sides of food processor with a spatula. Stir tapenade mix and rosemary into cooked beans. Allow bean mixture to cool enough to handle before rolling leaves.

To assemble rolls: place one cabbage leaf on a flat surface. Heap about 1/3 cup of the bean mixture into the cup formed by the cabbage leaf. Fold bottom edge of leaf over mixture, “breaking” cabbage rib if necessary to ease folding. Fold sides in. Starting at the bottom edge, roll leaf tightly to encase filling completely. Arrange, seam side down, on a serving plate. Repeat with remaining cabbage leaves. Lightly shake paprika, cayenne or crushed red pepper flakes over cabbage leaves. Tuck in sprigs of rosemary to garnish, and serve.