Recipe: Vaguely Middle Eastern Vegetarian Stuffed Cabbage (using rice, lentils, almonds, and raisins)

VAGUELY MIDDLE EASTERN VEGETARIAN STUFFED CABBAGE

1 large cabbage*
Sauce (recipe follows)
FOR THE FILLING:
2 cups water
1 cup uncooked basmati rice
1/4 teaspoon turmeric
1 cup lentils
3 cups boiling water
1 large onion, diced
1 large green or red bell pepper, diced
2 cloves garlic, minced
1/4 cup extra virgin olive oil
2 large eggs, beaten
3/4 cup toasted almonds, coarsely chopped
3/4 cup raisins (may use currants, raisins, or apricots)

Prepare the cabbage leaves and sauce.

TO PREPARE THE FILLING:
Bring 2 cups of water to boil, adding the rice and turmeric. Return to a boil, cover and simmer for 25 minutes.

Meanwhile, cook the lentils in 3 cups of boiling water until soft; set aside.

Saute the onion, bell pepper, and garlic in the olive oil.

In a large bowl, combine the sauteed vegetables, rice, lentils, eggs, almonds, and raisins. (Cool the mixture before adding the eggs - if the filling is too hot it will cook the eggs when they're added to it.)

TO FILL AND BAKE:
Preheat oven to 350 degrees F.

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.

Bake the cabbage rolls covered at 350 degrees F for 45-60 minutes.

SAUCE

3 cans (28 oz. each) tomatoes
4-6 tablespoons vinegar (to taste)
4 teaspoons dried basil (to taste)
2 teaspoons ground cinnamon (to taste)
salt and pepper to taste

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.

*TO PREPARE THE CABBAGE LEAVES:
Bring a large pot of water to a boil. Core the cabbage. Take the pot off of the heat, drop in a cabbage, and let sit 10-15 minutes. Drop the cabbage into a colander to cool a few minutes, then carefully pull off whole leaves and set them aside.

Servings: 6
Adapted from source: Barry Weinstein