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.

Ingredients

6 serv.

Rice and Chickpea Prepared Stuffing
spring onions↗1 1⁄2 cups
olive oil↗1⁄4 cup
long grain rice↗1 cup
canned chick-peas, drained↗1 cup
finely chopped parsley1⁄2 cup
fresh tomato, chopped & peeled↗1 cup
allspice1⁄2 teaspoon
salt↗
pepper↗
To finish
cabbage leaves↗24
garlic cloves↗3
teaspoon salt↗1 teaspoon
teaspoon dried mint↗1 teaspoon
cup lemon juice↗1⁄4
cup olive oil↗1⁄2

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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