Title: 578301 Vaguely Middle Eastern Vegetarian Stuffed Cabbage
Categories: Ethnic Entree Vegetarian
Yield: 6 Servings
| 1 | c | Basmati rice |
| 1/4 | ts | Turmeric |
| 1 | c | Lentils |
| 3/4 | c | Raisins (may use currants, raisins, or apricots) |
| 3/4 | c | Toasted almonds, coarsely chopped |
| 1 | lg | Onion, diced |
| 1 | lg | Green or red bell pepper, diced |
| 2 | | Cloves garlic, minced |
| 2 | lg | Eggs, beaten |
| 1/4 | c | Extra virgin olive oil |
| 1 | lg | Cabbage -SAUCE:-- |
| 3 | | (28 oz.) cans tomatoes |
| 4 | ts | Dried basil |
| 2 | ts | Ground cinnamon Salt and pepper to taste |
Bring 2 cups of water to boil, adding the rice and turmeric. Return to a
boil, cover and simmer for 25 minutes. Cook the lentils in 3 cups of
boiling water until soft. Saute the onion, pepper, and garlic in olive
oil. In a large bowl, combine the sauteed vegetables, rice, lentils,
almonds and raisins. Fill each cabbage leaf with about 1/2 to 3/4 cup
filling, beginning at the thick end of the leaf. Begin to fold this over,
folding the edges in as you go to make a neat roll. Place the rolls in one
or two casseroles, covering with the sauce. To prepare the sauce, combine
the tomatoes, vinegar, basil and cinnamon in a large saucepan. Adjust the
cinnamon/basil mix until it's hard to taste either seasoning alone, and
then add the salt and pepper. Simmer for 10 minutes. Bake the cabbage rolls
covered at 350 degrees, 45-60 minutes.