Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-FILLING:-- -diced
1 c Basmati rice 2 Cloves garlic, minced
1/4 t Turmeric 2 lg Eggs, beaten
1 c Lentils 1/4 c Extra virgin olive oil
3/4 c Raisins (may use currants, 1 lg Cabbage
-raisins, or apricots) --SAUCE:--
3/4 c Toasted almonds, coarsely 3 (28 oz.) cans tomatoes
-chopped 4 t Dried basil
1 lg Onion, diced 2 t Ground cinnamon
1 lg Green or red bell pepper, -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. Submitted By BARRY WEINSTEIN
On 02-26-95

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