Yield: 6 Servings
|1 cup||Basmati rice|
|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|
|2||Cloves garlic, minced|
|2 larges||Eggs, beaten|
|¼ cup||Extra virgin olive oil|
|1 large||Cabbage SAUCE:--|
|3||(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.