Vaguely Middle Eastern Vegetarian Stuf
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Vaguely Middle Eastern Vegetarian Stuf
  Vegetarian  
Last updated 6/12/2012 12:41:36 AM. Recipe ID 419. Report a problem with this recipe.
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      Title: vaguely middle eastern vegetarian stuf
 Categories: Ethnic, Vegetarian
      Yield: 6 Servings
 
           -FILLING:--
      1 c  Basmati rice
    1/4 ts Turmeric
      1 c  Lentils
    3/4 c  Raisins (may use currants,
           -raisins, or apricots)
    3/4 c  Toasted almonds, coarsely
           -chopped
      1 lg Onion, diced
      1 lg Green or red bell pepper,
           -diced
      2    Cloves garlic, minced
      2 lg Eggs, beaten
    1/4 c  Extra virgin olive oil
      1 lg Cabbage
           --SAUCE:--
      3    (28 oz.) cans tomatoes
      4 ts Dried basil
      2 ts Ground cinnamon
           -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.
 




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Recipe ID 419 (Apr 03, 2005)

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