Review/Rate this Recipe Save to MyRecipes Rating:

Title: 578301 Vaguely Middle Eastern Vegetarian Stuffed Cabbage
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.

Reviews