Category : Vegetarian

Yield: 6 Servings

Ingredients (Help):
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
1 lg Onion, diced
1 lg Green or red bell pepper,
2 Cloves garlic, minced
2 lg Eggs, beaten
1/4 c Extra virgin olive oil
1 lg Cabbage
3 (28 oz.) cans tomatoes
4 ts Dried basil
2 ts 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 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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