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1 large head of cabbage 1 1/2 cups burghul wheat, coarse 1 bunch parsley, chopped fine 1 medium onion, chopped 1 can chickpeas, drained Juice of 4 lemons 1 clove garlic 1 heaping Tbsp. salt 1 Tbsp. dried mint 1/4 cup oil Pepper to taste Optional: 2 tomatoes, cut in small pieces Core cabbage and place in salted boiling water. Separate leaves and parboil, take leaves from cabbage one at a time. Cut leaves in half and remove vein. Rinse wheat thoroughly and squeeze out water. Mix together chickpeas, wheat, tomatoes, parsley, onions, juice of 3 lemons, oil, salt and dash of pepper. Place 1 tablespoon of mixture in cabbage leaf and roll. Line bottom of pan with cabbage leaves. Place rolls in neat rows and in layers, add clove of garlic (whole), juice of one lemon and one teaspoon. salt. Cover with inverted plate. Pour water to plate level. Cover and bring to boil. Reduce heat and cook for 20 minutes or until done. Serves: 4-6. Variations: Rice may be substituted in place of wheat. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |