Middle Eastern Style Cabbage Rolls Recipes

MIDDLE-EASTERN MEATLESS CABBAGE ROLLS

Very simple ingredients combine for wonderful flavor. Delicious warm or cold. I love these and don't find it labor intensive, rather rolling the cabbage for me is relaxing! I use brown rice and I do use toothpicks to keep rolls closed. I also mash the chickpeas first as it makes the filling easier to stuff. I also did not peel tomatoes and it was fine. I tweaked this recipe after I tried it, adding easy tips. Make sure to choose a very large cabbage head--better leaves. Make sure you are gentle with removing leaves from hot water as they tear easily. This is from Tess Mallos Complete Middle East Cookbook.

Provided by Somogirl

Categories Lunch/Snacks

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 15

Middle-Eastern Meatless Cabbage Rolls image

Steps:

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 Facts : Calories 442.2, Fat 27.9, SaturatedFat 3.9, Sodium 534.9, Carbohydrate 43.7, Fiber 5.8, Sugar 4.7, Protein 6.4

Ingredients

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
24 cabbage leaves
3 garlic cloves
1 teaspoon salt
1 teaspoon dried mint
1/4 cup lemon juice
1/2 cup olive oil

More about "middle eastern style cabbage rolls recipes"

STUFFED CABBAGE ROLLS {LEBANESE MALFOUF}

Web Apr 29, 2020 Stuff and roll the cabbage leaves Lay a cabbage leaf flat on a cutting board, add the beef and rice mixture into the center of the …
From feelgoodfoodie.net
Ratings 110
Category Entree, Main Course
Cuisine Arabic, Lebanese, Middle Eastern
Total Time 2 hrs 15 mins

Bring a large pot of water to a boil, then turn off the heat. Cut the core from the cabbage and place the cabbage in boiling water for 5 minutes.
Heat a large skillet with olive oil; add ground beef, season with salt, pepper and 7 Spice, and cook until browned, about 5-7 minutes.
To stuff and roll the cabbage leaves, lay a cabbage leaf flat on a cutting board, scoop out 2 tablespoons of the rice mixture into the center of the cabbage leaf, and carefully roll it slowly and tightly, but without tucking in the corners. Squeeze the cabbage roll to help secure it and set aside. Repeat until all the stuffing has been used and place the stuffed cabbages on a tray. It should yield 30-35 rolls.

Middle Eastern Style Cabbage Rolls Recipes

MIDDLE-EASTERN MEATLESS CABBAGE ROLLS

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