Middle Eastern Style Vegetarian Stuffed Cabbage with Cucumber Yogurt Sauce
The following recipe incorporates the following colors: Green.
- Ingredients
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Amount Ingredient Filling 1 cup Florida 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 Florida green or red bell pepper, diced 2 cloves Florida garlic, minced 1/4 cup extra virgin olive oil 1 large Florida cabbage Cooking Sauce 3 28-ounce cans tomatoes 4 teaspoons dried basil 2 teaspoons ground cinnamon salt and pepper to taste - 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
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Amount Ingredient 3/4 pound Florida cucumber, seeds removed, coarsely chopped 2 teaspoons green chilies, grated 3/4 teaspoon cumin seeds, whole 1 cup plain yogurt 1/2 teaspoon Florida garlic, finely chopped 1 teaspoon vegetable oil Kosher salt to taste (optional) - Preparation
- 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
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