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