In large pot of boiling water blanch the green portion of the scallions for 30 seconds to soften (to be used to tie the bundles of stuffed cabbage). Set the scallion greens aside and place separated leaves of cabbage in boiling water and cook for 3 or 4 minutes until softened, drain and set aside. You may have to do this in 3 or 4 batches.
To make stuffing saute onion and white portion of scallions in 2 teaspoons of olive oil for 7 or 8 minutes until softened. Add pignoli nuts and toast for a few minutes longer. Place this mixture in a large bowl.
Add olive oil, raw rice, 1/2 cup chopped tomato, garbanzo beans, currants, carrot, parsley, mint ,salt, cinnamon and pepper. Mix this well.
Lay 3 or 4 leaves at a time on work surface. Cut the stems and place in small bowl to be used on the bottom of the pan when cooking the stuffed leaves.. Place a tablespoon of stuffing on each leaf, fold sides in and roll. Allow for the cooked rice to expand by not rolling too tight. Continue stuffing and rolling until you run out of leaves. Use the greens from the scallions to tie the bundles.
Oil the bottom of a large pot or Dutch oven. Place the chopped stems from the cabbage leaves and any remaining rice stuffing on the bottom of the pot. Add 1 cup of chopped tomato and arrange the stuffed bundles on top. Add the lemon zest, pour the broth and lemon juice over the bundles and bring to a boil.
Reduce heat to a simmer, cover and cook for 30 to 40 minutes.
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|Serving Size: 1 Serving (325g)|
|Recipe Makes: 8|
|Calories from Fat: 89 (25%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 746.8mg||26 %|
|Potassium 356.6mg||9 %|
|Total Carbohydrate 60.4g||18 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 55.1g|
|Protein 6.8g||10 %|
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Calories per serving: 353
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