578301 vaguely middle eastern vegetarian stuf

Categories
Ethnic
Vegetarian
Yield
6 Servings
MeasureIngredient
  -FILLING:--
1 cup Basmati rice
¼ teaspoon Turmeric
1 cup Lentils
¾ cup Raisins (may use currants, raisins, or apricots)
¾ cup Toasted almonds, coarsely chopped
1 large Onion, diced
1 large Green or red bell pepper, diced
Cloves garlic, minced
2 larges Eggs, beaten
¼ cup Extra virgin olive oil
1 large Cabbage SAUCE:--
(28 oz.) cans tomatoes
4 teaspoons Dried basil
2 teaspoons 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 ½ to ¾ 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.

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