Recipes
Middle Eastern Style Vegetarian Stuffed Cabbage with Cucumber Yogurt Sauce
Filling
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1 cuprice
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1/4 teaspoonturmeric
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1 cupdried lentils
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3/4 cupraisins
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3/4 cuptoasted almonds, coarsely chopped
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1 largeonion, diced
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1 largegreen or red bell pepper, diced
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2 clovesgarlic, minced
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1/4 cupextra virgin olive oil
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1 largecabbage
Cooking Sauce
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3 28-ounce canstomatoes
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4 teaspoonsdried basil
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2 teaspoonsground cinnamon
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salt and pepper to taste
Cucumber Yogurt Sauce
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3/4 poundcucumber, seeds removed, coarsely chopped
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2 teaspoonsgreen chilies, grated
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3/4 teaspooncumin seeds, whole
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1 cupplain yogurt
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1/2 teaspoongarlic, finely chopped
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1 teaspoonvegetable oil
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kosher salt to taste (optional)
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. Sauté the onion, pepper, and garlic in olive oil.
In a large bowl, combine the sautéed 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.
Bake the cabbage rolls covered at 350 degrees, 45-60 minutes until done. Cool slightly and serve with the they were baked in, and serve the cucumber sauce on the side.
Cucumber Yogurt Sauce
Toast cumin seeds in small, heavy skillet until browned. Do not burn. When they start to crackle, remove from heat, shaking skillet. Combine all ingredients. Blend well and chill.
Yield
6 servings
