Mujadara-stuffed cabbage with minted tomato sauce from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 151) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mooo42 on October 20, 2023

    I took some reviews to heart and cooked the lentils and rice with less water. (1:1 for rice 4:1 for lentils). Keep on eye on the lentils as they go from firm to mush in about 30 seconds. :) Really appreciate how Deb tries to make this a one pot recipe. Due to my time constraints, I did it in two pots, and it's definitely a process. Enjoyed it for Rosh Hashanah dinner with our vegetarian friends.

  • ksg518 on November 09, 2020

    Definitely not worth the work. My onions took about 45 minutes to reach the crispy stage not the 15 the recipe calls for. I wish I had seen Cheri's note about the water. The 4+ cups of water must be a typo. The final rice and lentil component had to be drained to continue the recipe and that meant all the spices disappeared leaving a mush that even Oliver Twist would reject. We added lots of curry and lemon pepper which saved the dish but overall this is a rare Smitten Kitchen fail.

  • Cheri on December 25, 2018

    This is weekend cooking, several pots, a couple of hours. These are fabulous, especially leftover, so worth the effort. I did modify. Recipe calls for 4.5 cups of water, with 1/2 cup basmati rice, spices and par cooked lentils. I had fully cooked lentils, but increased rice to 1 cup and reduced water to 2 cups. This worked great. Next time I would increase spices, especially peppers for a bit more heat. Great cozy wintertime lunch.

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