PrintEmail
 Are you amazing? Share with Facebook & Google+
  • 6-social-share
  • 5-content-save
  • 32-print
  • 32-photos
  • 5-content-edit
 

Mihshi Malfuf Bi Zayt (Meatless Cabbage Rolls)

Rate/Review
Saved in 4 recipe boxes and 1 cookbook
Photo of Mihshi Malfuf Bi Zayt (Meatless Cabbage Rolls)
Slideshow
Zoom
Hover to discover
add your photo of this recipe! Photo of Mihshi Malfuf Bi Zayt (Meatless Cabbage Rolls) Photo of Mihshi Malfuf Bi Zayt (Meatless Cabbage Rolls) Photo of Mihshi Malfuf Bi Zayt (Meatless Cabbage Rolls)

This is a really great recipe despite the deceptively simple ingrediant list. A wonderful vegetarian dish or cold snack. I mashed the chickpeas to make the filling easier to stuff. I also used brown rice. Really delicious!

 
  
. Prep
25 min.
Cook
50 min.
Ready In
1 hrs
6 servings
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
Metric measurements

Ingredients

1 1/2cups scallions, spring or green onions chopped
1/4cup olive oilVideo
1cup long grain rice
1cup chickpeas (garbanzo beans)
1/2cup parsley leaves chopped
1cup tomatoes chopped, peeled
1/2teaspoon allspice ground*
24each cabbage leaves *
3each garlic clovesVideo
1teaspoon salt
1teaspoon mint dried*
1/4cup lemon juice
1/2cup olive oilVideo
* not incl. in nutrient facts

Directions

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 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 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 juice.

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.

First published: last updated: 2014-12-16

 
 
 
 
5 stars - based on 1 ratings, best: 5, worst: 0, reviews: 1

Reviews


Reviewed: over 9 years ago

This is a really great recipe despite the deceptively simple ingrediant list. A wonderful vegetarian dish or cold snack. I mashed the chickpeas to make the filling easier to stuff. I also used brown rice. Really delicious!

(2)
+5

Post your own review

 
 
Custom Search
 
 

Nutrition Facts

Serving Size 174g (6.1 oz)
Amount per Serving
Calories 42359% of calories from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 524mg 22%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 14%
Sugars g
Protein 11g
Vitamin A 20% Vitamin C 38%
Calcium 6% Iron 17%
* based on a 2,000 calorie diet How is this calculated?