Vegetarian cooked cabbage rice

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INGREDIENTS OF THE COOKED CABBAGE AND RICE RECIPE
  • A few leaves of white cabbage  (about 20 leaves)
  • 1 cup rice
  • 1 bunch of parsley
  • 1 tomato
  • 5 garlic cloves
  • Dried mint
  • 1 lemon juice
  • 2 tbsp oil
  • ​Salt and pepper
  • 1 cup chick peas (optional)
This cabbage rice recipe uses the same ingredients as the Lebanese stuffed cabbage rolls ("malfouf").
The result is as tasty as the cabbage rolls but the preparation time is much reduced since you do no rolls, just cook alternate layers of cabbage and rice.
Nothing is fried neither, which makes it a healthy and vegan alternative to traditional stuffed cabbage recipes with pork or beef meat, or fried rice.
Bon Appétit!

How to cook the cabbage with rice

Heat water in a pan and when boiling, dip cabbage leaves until soft.
Take cabbage leaves out of boiling water and place them in a large strainer. Reserve the juice aside in a small bowl.
Place washed rice in a bowl. Cut the tomato in small dices and chop the parsley then add to rice. Crush 3 garlic cloves, mix them with the lemon juice and oil then pour over rice. Add salt and pepper. You can optionally add chickpeas previously soaked overnight. Mix all ingredients as shown.
Place one layer of cabbage leaves in a large pan, cover it with a thin layer of rice stuffing, then place another layer of cabbage leaves. Repeat layers until all ingredients are used. The last layer should be cabbage leaves as shown in the picture to the right.
Crush the rest of the garlic cloves, add 1 tsp of dried mint and mix with half lemon juice, the reserved juice and the juice collected from the stuffing bowl. You should have 2  1/2 cups of water mixture for each cup of rice, add water as needed if the collected juices are not enough. Pour on top of cabbage in the pan, cover and bring to boil. Reduce heat and keep boiling until rice is soft, that is about 15 to 20 minutes. Cut in squares with a spatula and serve hot or warm.
Bon Appétit!

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