Middle-Eastern Meatless Cabbage Rolls
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Serves:
-
6
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
- 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
-
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!
RECIPE SUBMITTED BY
Somogirl
Leicester