LEBANESE LENTIL & RICE FILLED CABBAGE ROLLS
INGERDIENTS: 1/4 cup olive oil, 1 leek, 4 oz mushrooms, 1 tbs crushed garlic, 1/2 cup lemon juice, 1 tsp cinnamon, 2 tbs parsley, 1/2 tsp salt & pepper, 2 cups cooked lentils, 1 cup rice, 1 head of cabbage, 1 whole lemon, 1 tsp sumac
Cut the stem out of the cabbage and boil so the leaves fall off. As they fall off, I remove from the pot. Meanwhile, cook the lentils, rinse and set aside. Also cook a cup of your favorite rice and set aside.
In a saucepan, sauté leek, mushrooms and garlic in oil until soft.
Mix everything except sumac. Roll the leaves (seam side down) Add 1 cup water to the pan. Drizzle more lemon juice and olive oil on top. Garnish with sumac, parsley and lemon slices.
Cover and cook at least one hour on 350. You want the leaves to be tender.
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