Middle-Eastern Meatless Cabbage Rolls - cooking recipe

Ingredients

Rice and Chickpea Prepared Stuffing
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
To finish
24 cabbage leaves
3 garlic cloves
1 teaspoon salt
1 teaspoon dried mint
1/4 cup lemon juice
1/2 cup olive oil

Preparation

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.