I have made this for my lunches. I really enjoy the taste and the texture... Bulgur has a great texture. It also freezes well.
Bulgur Stuffed Cabbage Rolls
Serving Size : 8
1 Small cabbage
1 Cup parsley -- finely chopped
2 onions -- chopped
4 Stalks celery -- chopped
1/4 Tsp Italian seasoning
1/2 Tsp garlic -- minced
30 Oz tomato sauce
4 Cups water
2 Cups bulgur
8 Oz tomato sauce
1/2 Cup water
Remove core from cabbage, place cabbage head in steamer and steam until all leaves are soft and separate easily.
Sauté parsley, onions, celery, seasoning, and garlic in oil substitute until onions are soft. Add 2 15-oz. cans of tomato sauce, 4 cups water and bulgur. Cook about 1/2 hr. over medium heat, stirring occasionally, until bulgur is tender. Remove from heat.
To stuff cabbage leaves, place a spoonful of mixture in center of each leaf. Starting at one side, roll leaf up and fold ends under. Place in a deep baking pan. Mix the 8 oz can of tomato sauce with 1/2 cup water and pour over stuffed cabbage leaves so they remain moist during baking. Bake at 375 for about 30 min. until cabbage is hot.
Sources: Jewish Food Recipe Archives
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