Persian Vegan Cabbage Rolls

Stuffed cabbage rolls can be found almost in every cuisine of the world and every nation has its favorite ingredients to add. The combination of flavors in this dish makes it one of the most delicious.

Preparation time: 10 minutes
Cooking time: 1 hour 30 minutes
Serves: 8-10

Ingredients

1 large cabbage
4 tbsp vegetable oil
2 onions, finely chopped
1 large carrot, finely chopped
2 garlic cloves, chopped
1 celery stalk, chopped
1 cup short grain rice, rinsed
1 cup canned chickpeas, drained
1 cup parsley, chopped
1 cup cilantro, chopped
¼ cup mint, chopped
2 green onions, chopped
Salt, pepper to taste
1 lemon, juiced
4 cups water
1 tsp dried thyme
1 bay leaf

Directions

1. Add the oil to a skillet and set over medium heat.
2. Stir in the onions, carrot, garlic and celery.
3. Sauté for 10 minutes, stirring often, then add the rice and cook another 5 minutes.
4. Remove from heat and stir in the chopped herbs, chickpeas and green onions.
5. Add salt and pepper to taste and let the mixture cool down.
6. Carefully peel the cabbage, leaf by leaf and place in a pot of boiling water.
7. Cook for a couple of minutes (3-4) minutes until the leaves soften.
8. Drain and let them cool down.
9. To finish the rolls, take one leaf of cabbage and place 1-2 tablespoon of filling at one end of the leaf. Carefully roll the leaf tightly and secure the ends by pushing them into the roll.
10. Place all the rolls in a saucepan.
11. Pour in the water, add the thyme and bay leaf and a pinch of salt and cook the cabbage rolls for about an hour or even a bit more over low heat.
12. Serve the rolls warm.