Jewish Vegetarian Cabbage Rolls

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Israeli Festive Recipe

2 15-oz. cans chickpeas, partially drained

1 tsp curry powder, or to taste

2 cloves garlic, minced

½ bunch parsley, rinsed and chopped (about 1 cup loosely packed)

2 Tbs olive oil

1 small onion, chopped

Salt and pepper to taste

2 tsp balsamic vinegar or 3 Tbs red wine (or to taste)

1 medium carrot, grated

3 to 4 cups cooked green (brown) lentils (use 2 cans, or cook 1 cup dry lentils and reserve some of the liquid)

1 8-oz package white mushrooms or 3 to 4 portabella mushrooms, including stems, chopped

¼ cup olive oil

1 small onion, chopped

28-oz can crushed fire-roasted tomatoes, left chunky or puréed

3 cups of your favorite simple tomato sauce, tomato juice, or 1 to 2 Tablespoons tomato paste mixed with ½ cup water

Salt and pepper to taste

1 medium-large head green cabbage

1 Tbs lemon juice

Directions at myjewishlearning.com

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