Cabbage Rolls by request

[Guest guest]

Someone sent me a request for cabbage rolls (easy ones). I don't know how easy

these are, but they're all I've come up with so far. Does anyone have any

others? I can probably check a cookbook.

 

* Exported from MasterCook *

 

Mihshi Malfuf Bi Zayt (Meatless Cabbage Rolls)

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes Vegan

 

Amount Measure Ingredient -- Preparation Method

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-----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

Salt

Freshly ground black pepper

-----TO FINISH-----

24 Cabbage leaves

3 Garlic cloves

1 t Salt

1 t 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 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.

 

Source: The Complete Middle East Cookbook - by Tess Mallos

Typed for you by Karen Mintzias

 

 

 

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* Exported from MasterCook *

 

Stuffed Cabbage Rolls

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Cabbage

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 Cups Brown Rice

3 Cups Water

2 Teaspoons Salt

1 Teaspoon Dill seed

1/2 Teaspoon Marjoram

3/4 Teaspoon Pepper

2 1/2 Cups Onion; Chopped

5 Tablespoons Vegetable Oil

1/2 Teaspoon Paprika

2 Each Garlic; Cloves, Minced

2 Each Eggs; Large, Slightly Beaten

1/4 Cup Bread Crumbs

1/2 Cup Parsley; Fresh, Minced

2 1/2 Pounds Cabbage

Cheesecloth; About 6 ft.

2 1/2 Cups Tomatoes; Canned, Chopped

1/2 Cup Vermouth; Dry

1/2 Cup vegetable broth or imitation b**f broth

2 Tablespoons Tomato Paste

1/2 Teaspoon Sugar

 

In a medium bowl cover brown rice with hot water and soak for 3 hours.

Drain. In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t salt.

Simmer covered for 40 minutes or until the liquid is absorbed.

Add the dillseed, marjoram, and 1/2 t pepper. In a large skillet saute 1 1/2

cups chopped onion in 3 T hot vegetable oil until soft, about 6 to 8 minutes.

Add paprika and garlic, continue cooking and stirring for 2 minutes. Stir in

the rice mixture, eggs, bread crumbs, and parsley. Adjust seasonings to taste.

Core cabbage and, in a large pot, blanch the cabbage cored-side-down in boiling

salted water for 5 minutes or until it is softened. Drain. Remove 12 leaves

and cut off one fourth of each leaf from the base. Arrange 1 leaf curved-side

down on a square of dampened cheesecloth and place 3 T of rice mixture in the

center. Wrap the leaf around the filling and twist the corners of the

cheesecloth to form the leaf into a roll. Continue making rolls with remaining

filling. Chop remaining cabbage to make 3 cups and, in a large frypan, saute

with 1 cup chopped onions and 2 T vegetable oil until soft. Add tomatoes,

vermouth, broth, tomato paste, sugar, 1/2 t salt and 1/4 !

t pepper. Simmer the mixture for 5 minutes, stirring occasionally. Adjust

seasonings. Transfer cabbage-tomato sauce mixture to a large baking dish.

Arrange the cabbage rolls close together in one layer on the sauce. Spoon some

of the mixture over the rolls. Bake at 325 degrees F for 1 1/2 hours.

Baste rolls 4 to 5 times during cooking. Let the dish cool. Cover and

refrigerate overnight. Remove cheesecloth. Heat in preheated 350 degree oven

for 30 minutes before serving.

 

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