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Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Middle Eastern Style Vegetarian Stuffed Cabbage with Cucumber Yogurt Sauce

Vegetable-6127
Ingredients  
Amount Ingredient
Filling
1 cup rice
1/4 teaspoon turmeric
1 cup dried lentils
3/4 cup raisins
3/4 cup toasted almonds, coarsely chopped
1 large onion, diced
1 large green or red bell pepper, diced
2 cloves garlic, minced
1/4 cup extra virgin olive oil
1 large cabbage
 
Cooking Sauce
3  28-ounce cans tomatoes
4 teaspoons dried basil
2 teaspoons ground cinnamon
  salt and pepper to taste
 
Cucumber Yogurt Sauce
3/4 pound cucumber, seeds removed, coarsely chopped
2 teaspoons green chilies, grated
3/4 teaspoon cumin seeds, whole
1 cup plain yogurt
1/2 teaspoon garlic, finely chopped
1 teaspoon vegetable oil
  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

Look for "Fresh from Florida" ingredients at your grocery store.

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