Vegetarian Middle Eastern Stuffed Cabbage Rolls

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subheading: Tomato sauce:

2 tablespoons olive oil

1 large shallot, finely chopped

1 clove garlic, minced or crushed

1 bay leaf

1 fresh red chili, seeded and minced

2 tablespoons chickpea flour (besan) or spelt flour<

1 teaspoon ground cumin

2 teaspoons smoked paprika

½ teaspoon chili powder

1 teaspoon dried thyme

1 teaspoon coconut or brown sugar (optional)

⅓ cup nutritional yeast

3 medium tomatoes, finely chopped

1 5.5 oz (150 mL) can tomato paste

1 ½ cups vegetable stock or water

1 teaspoon sea salt, or to taste

fresh cracked black pepper to taste

subheading: Cabbage rolls:

6 to 8 sun-dried tomatoes, soaked in hot water for 20 to 30 minutes, drained and finely chopped<

1 tablespoon olive oil

1 small onion, finely chopped

1 clove garlic, minced or crushed

1 medium carrot, shredded

½ teaspoon ground turmeric

½ teaspoon hot smoked paprika

½ teaspoon dried thyme

¼ teaspoon ground allspice

¼ teaspoon ground cayenne

¼ cup fresh dill, trimmed and chopped

⅓ cup fresh parsley, trimmed and chopped

1 ½ cups cooked brown lentils (½ cup dried)

1 ½ cups cooked short grain brown rice (½ cup dried)

½ cup Kalamata olives, pitted and finely chopped

⅓ cup walnuts, chopped

juice from 1 lemon (3 tablespoons)

⅓ cup nutritional yeast (optional)

1 teaspoon sea salt, or to taste

fresh cracked black pepper to taste

12 outer leaves from a large savoy cabbage

Directions at foodandspice.com

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