Middle Eastern Cabbage Rolls

middle_eastern_stuffed_cabbage_rolls-458x326This cabbage rolls are different, but really good. This recipe is from page 60 of the March 2013 issue of Vegetarian Times magazine. It makes 4 servings.

 

 

 

 

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

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