Middle Eastern Style Vegetarian Stuffed Cabbage with Cucumber Yogurt Sauce

Filling
1 cup Florida rice
¼ tsp. turmeric
1 cup dried lentils
¾ cup raisins
¾ cup toasted almonds, coarsely chopped
1 large onion, diced
1 large Florida green or red bell pepper, diced
2 cloves Florida garlic, minced
¼ cup extra virgin olive oil
1 large Florida cabbage

Cooking sauce for cabbage rolls
3 cans (28 oz. size) 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. Sauté the onion, pepper and garlic in olive oil.

In a large bowl, combine the sautéed vegetables, rice, lentils, almonds and raisins. Fill each cabbage leaf with about ½ to ¾ 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 casserole dishes, covering with the sauce.

Bake the cabbage rolls covered at 350 degrees, 45-60 minutes until done. Cool slightly and serve with the sauce they were baked in, and serve the cucumber sauce on the side. Yield 6 Servings

Cucumber Yogurt Sauce
¾ lb. Florida cucumber, coarsely chopped, & seeds removed
2 tsp. green chilies, grated
¾ tsp. cumin seeds, whole
1 cup plain yogurt
½ tsp. Florida garlic, finely chopped
1 tsp. vegetable oil Kosher salt, to taste (optional)

Toast cumin seeds in small, heavy skillet until browned. Do not burn. When they start to crackle, remove from heat, shaking skillet. Combine all ingredients. Blend well and chill