Middle Eastern Stuffed Cabbage Rolls

• 1 Tbs. olive oil
• 1 small onion, finely chopped (1 cup)
• 2 cloves garlic, minced (2 tsp.)
• 3/4 cup dried French or du Puy green lentils
• 8 large savoy cabbage leaves, ribs removed
• 13 cup dried currants
• 1/2 cup pitted Kalamata olives, quartered
• 3 Tbs. lemon juice, divided
• 1 15-oz. can low-sodium tomato sauce
• 2 tsp. ground cumin
• 1 1/2 tsp. dried marjoram
• 1/4 tsp. ground allspice

1. Heat oil in saucepan over medium heat.
2. Add onion, and cook 3 minutes.
3. Add garlic, and cook 30 seconds.
4. Add lentils and 4 cups water.
5. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes, or until tender.
6. Drain.
7. Bring pot of water to a boil.
8. Blanch cabbage leaves 6 minutes, or until tender.
9. Rinse under cold water, and drain.
10. Mash half of lentil mixture in bowl.
11. Stir in remaining lentils, currants, olives, and 1 Tbs.
12. lemon juice.
13. Combine tomato sauce, 1/2 cup water, remaining 2 Tbs.
14. lemon juice, cumin, marjoram, and allspice in bowl.
15. Spray 8-inch square baking dish with cooking spray, then coat bottom with 1/2 cup sauce.
16. Lay 1 cabbage leaf on work surface.
17. Spoon 1/3 cup lentil mixture in center of leaf, fold sides inward, and roll tightly.
18. Place seam side down in dish.
19. Repeat with remaining leaves and filling.
20. Pour remaining sauce over rolls; cover with foil.
21. STORE/SERVE Refrigerate 3 days, or freeze 1 month.
22. If frozen, thaw overnight in refrigerator.
23. To bake: Preheat oven to 375F.
24. Bake cabbage rolls, covered, 1 hour.
25. Uncover, baste with sauce, bake 10 minutes more, and serve.

olive oil, onion, garlic, cabbage, currants, olives, lemon juice, tomato sauce, ground cumin, marjoram, ground allspice

Taken from www.vegetariantimes.com/recipe/middle-eastern-stuffed-cabbage-rolls/ (may not work)