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