Middle-Eastern Meatless Cabbage Rolls
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
700
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).