Vegetarian Cabbage Rolls
Ingredients
- 1 large savoy cabbage, to have enough leaves of the right size
- 10.58 oz (300g) dried chickpeas
- 2 carrots
- 1 red onion
- 3 tablespoons of tahini
- 2.82 oz (80g) pitted Taggiasca olives
- 1 clove of garlic
- Extra virgin olive oil
- Fine salt to taste
- Pepper to taste
Procedure
- Soak the chickpeas for 12 hours, then cook them for 2 hours with a bay leaf.
- Carefully select 10 large and tender savoy cabbage leaves, wash them, and cook in plenty of salted boiling water for 3 minutes. Drain and let them cool upside down on a cloth.
- Finely chop the onion, cut the carrots into strips, and stew the onion in a pan with a drizzle of olive oil, a clove of garlic, add the carrots, salt, a bit of water, and cook for 8 minutes.
- Meanwhile, blend half of the cooked chickpeas with the tahini, salt, and pepper.
- Remove the garlic from the vegetables, then add the blended chickpeas, whole chickpeas, and olives. Cook off any excess liquid until the mixture is soft but compact.
- Fill the cabbage leaves with the chickpea mixture, roll them up, and place all the rolls in an oiled baking dish. Finish with salt, pepper, and a drizzle of olive oil.
- Bake in a convection oven at 355° F (180° C) for 20 minutes.
- Serve and finish the dish with a drizzle of extra virgin olive oil.
Creator