Mihshi Malfuf Bi Zayt (meatless Cabbage Rolls

How in the world can God take every decision, every act, with all its implications by every human being on the planet, leaving them a certain amount of limited autonomy to make their own choices for which they are culpable, and overrule all of that so that it all comes together perfectly into the tapestry of His own divine purpose? And that with all the contingencies - incalculable, infinite contingencies - everything ends up exactly the way God designed it to end up before He created anyone. That is a massive, massive mind and inexplicable, incomprehensible power.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Vegetarian	6	Servings

INGREDIENTS

1 1/2	c	Chopped spring onions
1/4	c	Olive oil
1	c	Long grain rice
1	c	Canned chickpeas, drained
1/2	c	Finely chopped parsley
1	c	Chopped, peeled tomatoes
1/2	t	Ground allspice
		Salt
		Freshly ground black pepper
24		Cabbage leaves
3		Garlic cloves
1	t	Salt
1	t	Dried mint
1/4	c	Lemon juice
1/2	c	Olive oil

INSTRUCTIONS

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.  Source: The Complete Middle East
Cookbook - by Tess Mallos Typed for  you by Karen Mintzias  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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