1 bunch parsley, chopped
1/2 bunch mint, chopped
2 med. onions, chopped
1/2 c. chick peas, canned
1 c. oil
1 tsp. black pepper
1/2 tsp. allspice
1 c. lemon juice
2 tsp. salt
2 cloves garlic, sliced
1 med. cabbage
Water
Dry mint

Prepare cabbage by making a cut with a small sharp knife all around the core. Put cabbage in boiling water and separate leaves from the core gently one by one and place in colander to drain. When leaves are ready, stuff with filling made by mixing parsley, mint, onion, chick peas, lemon juice, oil and seasoning. Roll into cigar shape.

Squeeze and place in saucepan. You can cut up inside small pieces of cabbage and put in the bottom of saucepan, and then arrange cabbage rolls in rows and layers. Pour about 2 1/2 cups water over. Bring to a boil. Place plate on top to weight down leaves. Sprinkle with 2 tablespoons lemon juice, 2 tablespoons oil, 1 teaspoon salt, 1 tablespoon dry mint, 2 sliced garlic cloves. Cover and cook on very low heat for about 25 minutes. Being careful that water does not completely evaporated or leaves will scorch.