578301 vaguely middle eastern vegetarian stuffed cabbage
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -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 | 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 |
Directions
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. Submitted By BARRY WEINSTEIN On 02-26-95