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Category: Holiday Foods/Easter
Rating: (?) Not Yet Rated
Contributing Chef: adminjames
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Title: 578301 Vaguely Middle Eastern Vegetarian Stuffed Cabbage
Ingredients:
6 Servings
-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 basil, Dried
2 Tsp cinnamon, Ground
-Salt and pepper, To Taste
Method of Preparation:
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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