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LOCATION: Recipes >> Vegetarian >> Stuffed Cabbage 07

Print this Recipe    Stuffed Cabbage 07

Mihshi Malfuf Bi Zayt (Meatless Cabbage Rolls)
Yield: 6 servings

1 1/2 cups chopped spring onions
1/4 cup olive oil
1 cup long grain rice
1 cup canned chickpeas; drained
1/2 cup finely chopped parsley
1 cup chopped, peeled tomatoes
1/2 tsp ground allspice
salt
freshly ground black pepper
24 cabbage leaves
3 garlic cloves
1 tsp salt
1 tsp dried mint
1/4 cup lemon juice
1/2 cup olive oil

Gently fry spring onion in 1/4 cup olive oil for 2-3 minutes. Turn
into a bowl and add remaining stuffing ingredients, adding salt
and pepper to taste. Remove leaves from cabbage carefully so as
not to tear them, counting larger leaves as 2. Par-boil cabbage
leaves in boiling water until limp enough to handle, cooking leaves
in 2 to 3 lots. Drain in a colander. Cut out larger part of centre
rib in each leaf and cut larger leaves in half down centre. Line
base of a deep pan with ribs and any torn leaves. Place a generous
tablespoon stuffing on base of each leaf, roll up once and tuck in
sides to contain filling. Roll to end of leaf. Repeat with remaining
ingredients. Crush garlic with salt and blend in crumbled, crushed
mint and lemon juice. Pack rolls flap side down in lined pan,
sprinkling some of the garlic-lemon mixture and olive oil between
layers of rolls. Invert a plate on top of the rolls to keep them
intact during cooking. Add enough cold water to just cover rolls
and put lid on firmly. Bring to the boil on medium heat, reduce to
low and simmer gently for 45 minutes. Remove from heat and leave
aside for 30 minutes. Serve lukewarm or cold.

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