Middle Eastern Vegetarian Stuffed Cabbage

Description
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Ingredients

 * -FILLING:--
 * 1 	cup 	Basmati rice
 * 1/4 	tsp 	Turmeric
 * 1 	cup 	Lentils
 * 3/4 	cup 	Raisins (may use currants
 * -raisins, or apricots)
 * 3/4 	cup 	Toasted almonds, coarsely
 * -chopped
 * 1 	large 	Onion, diced
 * 1 	large 	Green or red bell pepper
 * -diced
 * 2 		Cloves garlic, minced
 * 2 	large 	Eggs, beaten
 * 1/4 	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 degrees, 45-60 minutes