Vegetarian Cabbage Rolls
Tender cabbage leaves wrapped around a creamy chickpea and tahini filling. A flavorful vegetarian dish combining soft textures and rich Mediterranean taste.
Ingredients
- 1 large savoy cabbage
- 460 g cooked chickpeas, drained (1 1/2 cups)
- 2 carrots (about 200 g or 7 oz)
- 1 red onion (120 g or 1 cup chopped)
- 80 g Taggiasca olives (1/2 cup)
- 3 tbsp tahini (45 g)
- 1 garlic clove
- Extra virgin olive oil (3 tbsp)
- Salt to taste
- Black pepper to taste
How to Make It
- Remove 10 large cabbage leaves
- Boil leaves in salted water for 3 minutes
- Drain and let cool
- Chop onion and julienne carrots
- Heat olive oil with garlic in a pan
- Add carrots, salt, and a splash of water
- Cook about 8 minutes
- Blend half of chickpeas with tahini, salt, and pepper
- Remove garlic from the pan
- Add chickpea cream and remaining chickpeas
- Add olives and cook until mixture thickens
- Fill cabbage leaves with the mixture
- Fold sides and roll tightly
- Place rolls in an oiled baking dish
- Season with oil, salt, and pepper
- Bake at 180°C / 350°F for 20 minutes
- Serve warm
Tips
- Do not overcook cabbage leaves
- Blend only half of chickpeas for texture
- Keep filling compact for easier rolling
- Drizzle olive oil before serving
Storage
- Keeps refrigerated up to 2 days
- Best eaten hot
- Not suitable for freezing