Mihshi malfuf bi zayt (meatless cabbage rolls)
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Mihshi malfuf bi zayt (meatless cabbage rolls)
  Cabbage    Rolls    Vegetarian    Vegan  
Last updated 6/12/2012 1:02:23 AM. Recipe ID 25943. Report a problem with this recipe.
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      Title: Mihshi malfuf bi zayt (meatless cabbage rolls)
 Categories: Main dish, Vegetarian, Vegan
      Yield: 6 servings
MMMMM----------------RICE AND CHICK PEA STUFFING---------------------
  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 ts Ground allspice
           Freshly ground black pepper

MMMMM-------------------------TO FINISH------------------------------
     24    Cabbage leaves
      3    Garlic cloves
      1 ts Salt
      1 ts Dried mint
    1/4 c  Lemon juice
    1/2 c  Olive oil
  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
  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
  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
  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.

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Recipe ID 25943 (Apr 03, 2005)

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