------------------------RICE AND CHICK PEA STUFFING------------------------
  1 1/2 c  Chopped spring onions

    1/4 c  Olive oil

      1 c  Long grain rice

      1 c  Canned chickpeas; drained

    1/2 c  Finely chopped parsley

      1 c  Chopped, peeled tomatoes

    1/2 ts Ground allspice

           Salt
           Freshly ground black pepper
---------------------------------TO FINISH---------------------------------
     24    Cabbage leaves

      3    Garlic cloves

      1 ts Salt

      1 ts Dried mint

    1/4 c  Lemon juice

    1/2 c  Olive oil

  Gently fry spring onion in 1/4 cup olive oil for 2-3 minutes.  Turn into a
  bowl and add remaining stuffing ingredients, adding salt and pepper to
  taste.
  Remove leaves from cabbage carefully so as not to tear them, counting
  larger leaves as 2.  Par-boil cabbage leaves in boiling water until limp
  enough to handle, cooking leaves in 2 to 3 lots.  Drain in a colander.
  Cut out larger part of centre rib in each leaf and cut larger leaves in
  half down centre.  Line base of a deep pan with ribs and any torn leaves.
  Place a generous tablespoon stuffing on base of each leaf, roll up once and
  tuck in sides to contain filling.  Roll to end of leaf.  Repeat with
  remaining ingredients.
  Crush garlic with salt and blend in crumbled, crushed mint and lemon juice.
  Pack rolls flap side down in lined pan, sprinkling some of the garlic-lemon
  mixture and olive oil between layers of rolls.  Invert a plate on top of
  the rolls to keep them intact during cooking.  Add enough cold water to
  just cover rolls and put lid on firmly.
  Bring to the boil on medium heat, reduce to low and simmer gently for 45
  minutes.  Remove from heat and leave aside for 30 minutes.  Serve lukewarm
  or cold.
  Source: The Complete Middle East Cookbook - by Tess Mallos Typed for you by
  Karen Mintzias