Alternative Cabbage Rolls

Ingredients

CABBAGE LEAVES 1 each head cabbage 1 water, to poach 1 pinch salt FILLING 1 cup bulgur 1 3/4 cup boiling water 1/2 cup pine nuts, toasted, ground 1 tbsp oil 1 large onion, finely diced 3 each garlic cloves, minced 1 large carrot, finely diced 1 tsp thyme 1 tbsp basil 2 tsp sweet hungarian paprika 2 tbsp soy sauce 1 black pepper, to taste SAUCE 4 large tomatoes 2 each garlic cloves 1 tsp basil 1 tbsp parsley 1 pinch oregano 1/2 cup water

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Preparation
 
Bring water & salt to a boil in a pot large enough to hold the whole
head of cabbage. When it boils, place the whole cabbage in the pot &
poach it until the outer leaves can be pulled away without tearing.
Set aside 8 large leaves with no holes in them.

Place bulgur in a bowl & pour boiling water over. Fluff with a fork &
set aside until all the water has been absorbed. Fluff occasionally.
When the water has been absorbed, mix in the ground pine nuts.

Heat oil in a skillet. Saute the onion, garlic & carrots over a low
heat for about 5 minutes. Be careful not to overcook the vegetables,
but you do need them to be soft. Stir in the herbs & the paprika &
saute for a few minutes longer. Mix in the soy sauce & cook for
another minute. Remove from the heat & mix into the prepared
bulgur-pine nut mixture. Stir well, grind in black pepper & check the
seasoning.

Place an eighth of the filling on each cabbage leaf & roll up,
folding in the sides as you roll, ensuring that you have a tight
roll. Transfer to a large baking dish, lightly oiled.

Put all the sauce ingredients in a food processor & puree into a light
sauce. Pour over the cabbage rolls. Cover with foil & bake in a
preheated oven at 350F for 40 minutes. Serve over rice.

Recipe by Mark Satterly

 

 
Servings: 8

 

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