Middle Eastern Vegetarian Stuffed Cabbage

Ingredients

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.