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Levantine · Main
Rice and Chickpea Cabbage Rolls
Cabbage parcels packed with rice, chickpeas, tomato and parsley, then stewed in a garlicky lemon and mint bath until tender. They are served lukewarm or cold, which makes them ideal for making ahead.
- Yield6 servings (about 24 rolls)
- Hands-on1 h 10 min
- Total2 h 33 min
- Difficulty
Ingredients
Rolls
- 1 headgreen cabbage, large enough to give 24 leaf pieces
- 3 clovesgarlic
- 1 tspsalt
- 1 tspdried mint
- 60 mllemon juice
- 125 mlolive oil
Stuffing
- 60 mlolive oil
- 180 gspring onions, chopped
- 200 glong-grain white rice
- 200 gcanned chickpeas, drained
- 15 gflat-leaf parsley, finely chopped
- 250 gtomatoes, peeled and chopped
- ½ tspground allspice
- to tastesalt
- to tasteblack pepper, freshly ground
Rolls
- to tastecold water, enough to just cover the rolls
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