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Title: 578301 Vaguely Middle Eastern Vegetarian Stuf
Yield: 6 Servings

Ingredients

      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

Instructions

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.

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