Middle Eastern Vegetarian Stuffed Cabbage
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 1-2 hrs
Ingredients:
1 cup basmati rice
1/4 teaspoon turmeric
1 head cabbage
1 cup lentils
3 cans (28 ounce size) crushed tomatoes
4 teaspoons dried basil
2 teaspoons ground cinnamon
salt and pepper, to taste
1/4 cup extra virgin olive oil
1 large onion, diced
1 large green or red bell pepper, diced
2 cloves garlic, minced
2 large eggs, beaten
3/4 cup raisins (may use currants, raisins, or apricots)
3/4 cup toasted almonds, coarsely chopped
Directions:
Preheat the oven to 350 degrees F.
Bring 2 cups of water to a boil in a large saucepan over medium-high heat. Add the rice and turmeric. Return to a boil then reduce the heat to a simmer. Cover the pan and let cook for 25 minutes or until the rice is tender and the liquid is absorbed.
Meanwhile, bring another large pan of water to a boil. Carefully cut out the core from the head of cabbage. Gently tear off the larger leaves, keeping them whole. Discard any wilted or tattered leaves. Add the leaves to the pan of water and cook for 10 minutes or until soft. Drain well and let the leaves cool.
Bring 3 cups of water to boil in another pan. Add the lentils and cook until soft, about 15 minutes.
Prepare the sauce by combining the crushed tomatoes, basil, and cinnamon in a saucepan over medium heat. Let simmer for 10 minutes. Taste and add salt and pepper as needed.
In a skillet over medium heat. Combine the oil, onion, bell pepper, and garlic. Cook, stirring frequently, until soft.
Transfer the onion mixture to a large bowl. Stir in the cooked rice, cooked lentils, beaten eggs, almonds, and raisins. Quickly mix together.
Place a cabbage leaf on a flat work surface. Fill with 1/2 cup to 3/4 cup of the rice filling (depending on how large the leaf is). Fold the thick end of the leaf up over the filling, then fold in the sides. Roll up. Place seam-side down in a baking dish. Repeat with remaining leaves.
Spoon the sauce over the stuffed cabbage rolls. Place the baking dish in the oven and bake at 350 degrees F for 45-60 minutes or until heated through.
Serve the vegetarian stuffed cabbage hot.
Recipe Location: https://www.cdkitchen.com/recipes/recs/495/MiddleEasternVegetarianStuf72021.shtml
Recipe ID: 42805
Nutrition:
per serving: 572 calories, 22g fat, 80g carbohydrates, 22g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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