Preparation:
1. Blanch the cabbage in a large pot of boiling water for about 6 to 8 minutes, until just tender; drain and run under cold water. Let cool enough to handle and carefully separate into leaves. Select 8 to 12 large intact ones and cut and discard the thick stalks.
2. Preheat the oven to 400°F/200°C/Gas 6.
3. Heat the olive oil in a large skillet over medium heat and add the onion, mushrooms, and garlic. Cook until softened, about 3 minutes, then add coriander, caraway, and paprika, and cook, stirring for about 15 seconds or until fragrant. Stir in the tomato sauce, freekeh, dill, chives and Tulia Mighty Date Supersnack and season to taste.
4. Blend all sauce ingredients until smooth, adding just enough cold water to get a sauce consistency. Spread half of the sauce into the base of a baking dish.
5. Divide the filling between the cabbage leaves and roll up into neat parcels. Arrange into the dish, drizzle a couple of tablespoons of tahini sauce on top and bake for about 15 minutes or until the cabbage leaves are very tender.
6. Serve the parcels sprinkled with pistachios and with any remaining tahini sauce on the side.
