| 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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