### TranslatedIngredients: 1 Cabbage (Patta Gobi/ Muttaikose),1 cup Basmati rice - washed,1/2 cup White garbanzo - soaked,1 Tomato - chopped,1 Onion - chopped,4 cloves Garlic - peeled,4 Lemons - freshly squeezed,1 teaspoon All spice powder,3 tablespoon Parsley leaves - chopped,1 teaspoon Black pepper powder,Salt - to taste,1 Garlic,1 teaspoon Black pepper powder,1 cup Homemade tomato puree,1 cup Water,3 tablespoon Extra Virgin Olive Oil,Parsley leaves - few ### PrepTimeInMins: 15 ### CookTimeInMins: 45 ### TotalTimeInMins: 60 ### Servings: 4 ### Cuisine: Middle Eastern ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Veg Lebanese Mihshi Malfuf recipe, clean cabbage and parboil head in a large kettle of water just long enough to soften and separate leaves. Place the cabbage leaves in a colander as you peel them.Pit out the large stem from the bottom of the cabbage. This will help the leaves to roll easily.  Mix all the ingredients mentioned under stuffing in a bowl . Lay each cabbage leaf separately on a cutting board, cut out the stem if it's too thick. Spread 1 to 2 table spoons of rice stuffing along the edge of the leaf, then roll it slowly and tightly over the stuffing all the wayLine up the stuffed rolls carefully in a wide/deep cooking pot one by the other in a compact mannerPlace garlic flakes in between. Pour tomato puree and water over the cabbage rolls. Add salt, pepper powder and oil. The sauce should cover the rolls and if not, add more water until it does.Carefully shake/tilt the cooking pot sideways a few times to ensure the sauce seeps through everywherePlace a heavy plate inside the pot, on top of the rolls, cover the pot, and turn on the stove on high heat for about 5-10 minutes till they boil and later simmer and cook for 40 minutes.Serve hot with a squeeze of lemon juice. Serve Veg Lebanese Mihshi Malfuf along with Mujaddara for your weekend dinner with friends and family.
