Middles Eastern Cabbage Rolls
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
3/4 cup dried French or du Puy green lentils
8 large savoy cabbage leaves, ribs removed
1/3 cup dried currants
1/2 cup pitted Kalamata olives, quartered
3 tablespoons lemon juice, divided
1 (15-ounce)can low-sodium tomato sauce
2 teaspoons ground cumin
1 1/2 teaspoons dried marjoram
1/4 teaspoon ground allspice
Prehat over to 375F. Heat oil in saucepan over medium heat. Add onion, and cook 3 minutes. Add garlic, and cook 30 seconds. Add lentils and 4 cups water. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes, or until tender. Drain.
Bring pot of water to a boil. Blanch cabbage leaves 6 minutes, or until tender. Rinse under cold water, and drain.
Mash half of lentil mixture in bowl. Stir in remaining lentils, currants, olives, and 1 tablespoon lemon juice.
Combine tomato sauce, 1/2 cup water, remaining 2 tablespoon lemon juice, cumin, marjoram, and allspice in bowl. Spray 8-inch square baking dish with cooking spray, then coat bottom with 1/2 cup sauce.
Lay 1 cabbage leaf on work surface. Spoon 1/3 cup lentil mixture in center of leaf, fold sides inward, and roll tightly. Place seam side down in dish. Repeat with remaining leaves and filling. Pour remaining sauce over rolls; cover with foil. Bake cabbage rolls, covered, 1 hour. Uncover, baste with sauce, bake 10 minutes more, and serve.
Per serving – Calories: 303, Total Fat: 9g, Sat. Fat: 1g, Carbs: 49g, Fiber: 11g , Protein: 12g