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Ingredientes
- 1 1/2 c. Minced spring onions
- 1/4 c. Extra virgin olive oil
- 1 c. Long grain rice
- 1 c. Canned chickpeas, liquid removed
- 1/2 c. Finely minced parsley
- 1 c. Minced, peeled tomatoes
- 1/2 tsp Grnd allspice Salt Freshly grnd black pepper
- 24 x Cabbage leaves
- 3 x Garlic cloves
- 1 tsp Salt
- 1 tsp Dry mint
- 1/4 c. Lemon juice
- 1/2 c. Extra virgin olive oil
Direcciones
- Gently fry spring onion in 1/4 c. extra virgin olive oil for 2-3 min. Turn into a bowl and add in 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 till limp sufficient to handle, cooking leaves in 2 to 3 lots. Drain in a colander.
- 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 leaves.
- Place a generous Tbsp. 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 juice.
- Pack rolls flap side down in lined pan, sprinkling some of the garlic-lemon mix and extra virgin olive oil between layers of rolls. Invert a plate on top of the rolls to keep them intact during cooking. Add in sufficient cool 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 min. Remove from heat and leave aside for 30 min. Serve lukewarm or possibly cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 3067g | |
| Recipe makes 6 servings | |
| Calories 1143 | |
| Calories from Fat 270 | 24% |
| Total Fat 30.7g | 38% |
| Saturated Fat 4.73g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1040mg | 43% |
| Potassium 5209mg | 149% |
| Total Carbs 206.49g | 55% |
| Dietary Fiber 75.9g | 253% |
| Sugars 94.47g | 63% |
| Protein 42.28g | 68% |
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