1 large cabbage

FILLING:

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

Bring 2 cups of water to boil, adding the rice and turmeric. Return to a boil, cover and simmer for 25 minutes. Cook lentils in 3 cups of boiling water until soft. Sauté onion, pepper, and garlic in olive oil.

In a large bowl, combine the sauteéd vegetables, rice, eggs, 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.

SAUCE:

3 (28 oz. ea.) cans tomatoes
1 tbsp. vinegar
4 tsp. dried basil
2 tsp. ground cinnamon
salt and pepper, to taste

Combine 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 salt and pepper. Simmer for 10 minutes.

Bake the cabbage rolls covered at 350°F for 45 to 60 minutes.