Middle Eastern Vegetarian Stuffed Cabbage

Filling

 * 1 cup basmati rice
 * ¼ tsp 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 greenor red bell pepper diced
 * 2 cloves garlic, minced
 * 2 large eggs, beaten
 * ¼ cup extra virgin olive oil
 * 1 large cabbage

Sauce

 * 3 (28 oz) cans tomatoes
 * 4 tsp dried basil
 * 2 tsp ground cinnamon
 * salt and pepper to taste

Directions

 * 1) Bring 2 cups of water to boil, adding the rice and turmeric.
 * 2) Return to a boil, cover and simmer for 25 minutes.
 * 3) Cook the lentils in 3 cups of boiling water until soft.
 * 4) Saute the onion, pepper, and garlic in olive oil.
 * 5) In a large bowl, combine the sauteed vegetables, rice, lentils, almonds and raisins.
 * 6) Fill each cabbage leaf with about ½ to ¾ cup filling, beginning at the thick end of the leaf.
 * 7) Begin to fold this over, folding the edges in as you go to make a neat roll.
 * 8) Place the rolls in one or two casseroles, covering with the sauce.
 * 9) To prepare the sauce, combine the tomatoes, vinegar, basil and cinnamon in a large saucepan.
 * 10) Adjust the cinnamon/basil mix until it"s hard to taste either seasoning alone, and then add the salt and pepper.
 * 11) Simmer for 10 minutes.
 * 12) Bake the cabbage rolls covered at 350°F, 45 – 60 minutes.