Name: Vegetable-Stuffed Cabbage Rolls (Mihshi Malfoof bi Zeyt (mihh-she mel-foof bee zeyt))
Yield: About 2 dozen
Cuisine: Lebanese
Ingredients: 2 tablespoons finely chopped fresh mint or 1 teaspoon dry mint flakes; 1 teaspoon salt; ⅛ teaspoon coarsely ground black pepper; ½ cup converted (also called parboiled) rice; 1¼ teaspoons salt; 2 cups boiling water; or: ½ teaspoon dried mint flakes; 1 tablespoon chopped fresh mint leaves; ¼ cup garlic cloves, cut in half lengthwise; 2 teaspoons salt; 1 (3½–4 -pound) head green cabbage, room temperature; 3 tablespoon extra-virgin olive oil; ½ cup freshly squeezed lemon juice; ¼ cup finely chopped green onion; use light and dark green parts; ¼ cup finely chopped yellow onion; ¾ cup peeled and finely chopped tomato; ¼ cup freshly squeezed lemon juice; 1¼ cups finely chopped flat-leaf parsley; use green leafy parts and tender stems; 1 tablespoon extra-virgin olive oil

Preparation info

About
2 dozen

Difficulty
Medium

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

These delicious cabbage rolls are steamed with garlic in a lemon and mint broth. This is a great way to enjoy cabbage, and pretty healthy too. You can make these days in advance. Serve as an appetizer, side dish, or just keep them in the fridge to snack on.