Middle-Eastern Meatless Cabbage Rolls

"Very simple ingredients combine for wonderful flavor. Delicious warm or cold. I love these and don't find it labor intensive, rather rolling the cabbage for me is relaxing! I use brown rice and I do use toothpicks to keep rolls closed. I also mash the chickpeas first as it makes the filling easier to stuff. I also did not peel tomatoes and it was fine. I tweaked this recipe after I tried it, adding easy tips. Make sure to choose a very large cabbage head--better leaves. Make sure you are gentle with removing leaves from hot water as they tear easily. This is from Tess Mallos Complete Middle East Cookbook."
 
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Ready In:
1hr 10mins
Ingredients:
15
Serves:
6
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ingredients

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directions

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

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Reviews

  1. These were fantastic! I used basmati rice and tried mashing the chickpeas a little before adding to filling. It held together very well. Mine needed a tad more salt but were still great. <br/><br/>I'm not used to cutting out the vein from the cabbage but did anyway. I now need to practice how to roll them properly without everything falling out. :)<br/><br/>We are trying to not eat meat and these tasted very similar to malfoof with meat. <br/><br/>Thank you for sharing this recipe!
     
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