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
• 1/4 cup lemon juice
• 1/2 cup olive oil

Directions

1. 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. 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. 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. 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. 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. 6

   Bring to boil, reduce to low and simmer 45 minutes. Remove from heat and leave aside 30 minutes. Serve lukewarm or cold.