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Ingredients

• 2 cups uncooked brown rice
• 1 tablespoon olive oil plus 1/3 cup olive oil divided
• 2 bay leaves
• 1/2 teaspoon salt
• 1 tablespoon tomato paste
• 3-1/2 cups water
• 1 large green cabbage cored
• 1 cup walnuts finely chopped
• 1 cup almonds finely chopped
• 1/4 cup chopped fresh spearmint
• 1/2 cup chopped fresh parsley
• 3 cloves garlic pressed or minced
• 1/3 cup fresh lemon juice divided
• 3 cups canned tomatoes
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• yogurt for garnish
• Chopped fresh parsley for garnish

Description

ARMENIAN STUFFED CABBAGE This Recipe Came From An Estate Sale. I Obtained It When I Purchased The Family Collection From The Candela Estate In Dallas, Texas In 1997.

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