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All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
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DISCLAIMER:
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction. Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability. |
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WHAT YOU NEED
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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 chick peas previously soaked over night. 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!
