Middle-Eastern Meatless Cabbage Rolls

Name: Middle-Eastern Meatless Cabbage Rolls
Ingredients: Rice and Chickpea Prepared Stuffing; 1 1/2 cups spring onions; 1/4 cup olive oil; 1 cup long grain rice; 1 cup canned chick-peas, drained; 1/2 cup finely chopped parsley; 1 cup fresh tomato, chopped & peeled; 1/2 teaspoon allspice; salt; pepper; To finish; 24 cabbage leaves; 3 garlic cloves; 1 teaspoon salt; 1 teaspoon dried mint; 1/4 cup lemon juice; 1/2 cup olive oil

17 ingredients

6 steps

Ingredients

Rice and Chickpea Prepared Stuffing
1 1/2 cups spring onions
1/4 cup olive oil
1 cup long grain rice
1 cup canned chick-peas, drained
1/2 cup finely chopped parsley
1 cup fresh tomato, chopped & peeled
1/2 teaspoon allspice
salt
pepper
To finish
24 cabbage leaves
3 garlic cloves
1 teaspoon salt
1 teaspoon dried mint
1/4 cup lemon juice
1/2 cup olive oil

Directions

1

Gently saute spring onions in 1/4 cup olive oil for 2-3 minutes. Place in large bowl add remaining stuffing ingredients, adding salt and pepper to taste.
2

Remove leaves from cabbage carefully so as not to tear them. Parboil leaves in boiling water until limp enough to handle, cooking leaves in 2 to 3 batches. Drain in colander, rinse with cold water.
3

Cut out larger center rib of each leaf, any large leaves in half. Line base of a deep pan with the ribs and any leftover torn leaves.
4

Place a generous tablespoon of stuffing on base of each leaf, roll once and tuck in sides to contain filling. Roll to end of leaf. Repeat with remaining ingredients.
5

Crush and mince garlic add salt, mint and lemon juice; mix with olive oil. Pack rolls flap side down in lined pan, sprinkling garlic-lemon mixture between layers of rolls. Invert a plate on top of rolls to keep them intact during cooking. Add enough cold water to just cover rolls, put lid on firmly.
6

Bring to boil, reduce to low and simmer 45 minutes. Remove from heat and leave aside 30 minutes. Serve lukewarm or cold.