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Preparation Time: 30 minutes
Cooking time: 10 minutes
Serves: 6 (makes 12 rolls)
If served as six portions (two rolls per portion), provides 311 cals, 30g fat (of which 8g saturates), 5g sugar and 0.2g salt per portion.
Ingredients
- 12 cabbage leaves
- 1 cup tinned garbanzo beans or chickpeas, rinsed and drained
- 1 small onion, chopped
- ½ cup cooked rice
- ½ bunch fresh parsley, minced
- ¼ cup butter, melted
- ¼ cup olive oil
- ¼ cup tomato paste
- 1 tsp Lebanese seven-spice blend*
- 1 tsp ground allspice
- ½ tsp pepper
- ½lb (8oz) pound ground beef
- 4 cups water
- ½ cup lemon juice
- 4 garlic cloves, minced
- Lemon slices (optional)
*Garam marsala is offered as an alternative spice.
Method
1. In batches, cook cabbage in boiling water until crisp - tender, 3 - 5 minutes. Drain; cool slightly. Trim thick vein from bottom of each cabbage leaf, making a V-shaped cut.
2. In a large bowl, combine garbanzo beans, onion, rice, parsley, butter, oil, tomato paste and seasonings. Add beef; mix lightly but thoroughly. Place about ¼ cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up.
3. Place rolls in a Dutch oven, seam side down. Add water, lemon juice and garlic. Bring to a boil; reduce heat. Simmer, covered, until a thermometer inserted in beef reads 160° and cabbage is tender, 10 - 12 minutes. If desired, serve with lemon slices.
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