FILLING:

1 c. basmati rice
1/4 tsp. turmeric
1 c. lentils
3/4 c. raisins (may use currants, raisins, or apricots)
3/4 c. toasted almonds, coarsely chopped
1 lg. onion, diced
1 lg. green or red bell pepper, diced
2 cloves garlic, minced
2 lg. eggs, beaten
1/4 c. extra virgin olive oil
1 lg. cabbage

SAUCE:

3 (28 oz.) cans tomatoes
4 tsp. dried basil
2 tsp. ground cinnamon
Salt and pepper to taste

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.