1 cup basmati rice
1/4 tsp turmeric
1 cup lentils
3/4 cup raisins (may use currants, raisins,, or apricots)
3/4 cup toasted almonds, coarsely chopped
1 large onion, diced
1 large green or red bell pepper, diced
2 cloves garlic, minced
2 large eggs, beaten
1/4 cup extra virgin olive oil
1 large cabbage -sauce:--
3 (28 oz.) cans tomatoes
4 tsp dried basil
2 tsp ground cinnamon salt and pepper to, taste
Directions
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. Saute the onion, pepper, and garlic
in olive oil. In a large bowl, combine the sauteed 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. To
prepare the sauce, combine the tomatoes, vinegar, basil and cinnamon
in a large saucepan. Adjust the cinnamon/basil mix until it's hard to
taste either seasoning alone, and then add the salt and pepper.
Simmer for 10 minutes. Bake the cabbage rolls covered at 350 degrees,
45-60 minutes.
Servings: 6 servings
578301 Vaguely Middle Eastern Vegetarian Stuf Recipe brought to you by Recipe Ideas
Categories: Holiday; Vegetable; Vegetarian
The History of Recipes
Academics have tracked the existance of recipes far back into ancient history, in truth as far back into history as early Egypt, and possibly even further. Interesting though that maybe, these, ancient records were just very basic hieroglyphic instructions for meal preparation.
Interestingly, the most ancient recipe in existence, according to experts in ancient history are a few tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Progressing into The time of the romans 25BC a man called Apicius assembled a number of scripts detailing recipes cooked by wealthy roman citizens. In his publication, he tells us how the roman meals were separated into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the Roman cooks were skilled in the use of many different spices and herbs, including some familiar names like basil, fennel and dill. In the 15th century, the Crusaders brought back many spices and herbs from Arab cooking, including spices like coriander, parsley, and basil. The introduction of these new culinary ideas prompted a surge in cookery books, some of which are kept safe in academic collections. Over the next few centuries, the powerful families of Wesstern Europe competed to offer the most exotic meals, and as a consequence, the best chefs and their recipes were much in demand. However, it wasn`t until the 1800s the formal cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, testing, and writing down recipes that were common in the better off homes of the day. The introduction of television brought us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this 578301 Vaguely Middle Eastern Vegetarian Stuf recipe.
