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Fencin' Penguin: "I used some more spices based on another recipe b…" Read More
20Ingredients
2Hours
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Ingredients
US|METRIC
4 SERVINGS
- 1 medium onion (chopped)
- 1 pinch baking soda
- 4 cloves garlic (minced)
- 28 oz. diced fire roasted tomatoes
- 16 oz. diced fire roasted tomatoes (* pureed in blender)
- 1 Tbsp. tomato paste
- 1 tsp. salt (* or to taste)
- black pepper (generous grating)
- 1/4 cup raisins
- 1 cabbage (large)
- 3 cups lentils (cooked, from 1 1/4 cup dry)
- 1 cup bulgur wheat (cooked grain, kasha, brown rice, quinoa, etc.)
- 1 medium onion (minced)
- 2 cloves garlic (minced)
- 2 Tbsp. fresh parsley (minced)
- 2 tsp. lemon juice
- 1 tsp. paprika (smoked or regular)
- 1/2 tsp. freshly ground black pepper (or to taste)
- 1/2 tsp. salt (* or to taste)
- 1/4 tsp. allspice
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Reviews(2)
Alisa a year ago
Sauce was very watery - we should’ve used just crushed not diced tomatoes. Filling was bland. Also be sure to sautéed the onions before adding to the fillling because they were still raw after cooking on the stove for an hour. Maybe they should be baked instead. Hard to cut due to too-soft leaf and too-hard stem sides. Way too much hassle to make.
Fencin' Penguin 3 years ago
I used some more spices based on another recipe but this turned out great. I would also change the lentil-rice ratio for next time to a 1:1 instead of how it is written. I even got my non-vegan family members to eat this as a side!