Middle-eastern Meatless Cabbage Rolls

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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
• 24 cabbage leaves
• 3 garlic cloves
• 1 teaspoon salt
• 1 teaspoon dried mint
• 1/4 cup lemon juice
• 1/2 cup olive oil

Recipe

• 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.