Stosie Madi’s vegan recipe for Lebanese stuffed cabbage rolls | The new vegan

Beans, herbs and Levantine spices combined with fragrant basmati, stuffed into cabbage leaves and baked in a hearty stock

Stuffed vegetables, or mehshé in Arabic, are among my all-time favourite dishes, and stuffed cabbage-leaf rolls, which are found in some form or other all over Europe and the Middle East, are hard to beat. The Lebanese version makes use of aromatic spices and is a great vegan alternative to traditional meat-stuffed rolls. As a child, and especially at Lent, I would spend many happy hours helping my Lebanese teta (grandma) meticulously fill and roll cabbage and vine leaves with gorgeous spiced rice. She always made such light work of making huge panfuls of delicate, pretty little rolls. I’ve always preferred larger ones, so often got a ticking-off for not making them smaller and tighter, because larger rolls do not taste or look as good, and are apparently a sign of impatience. She knew me well, my teta.

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