*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           ---           -----RICE AND CHICK PEA
    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
                         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
   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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