Yield: 8 rolls
|1 each||Head cabbage|
|Water, to poach|
|1¾ cup||Boiling water|
|½ cup||Pine nuts, toasted, ground|
|1 large||Onion, finely diced|
|3 eaches||Garlic cloves, minced|
|2 eaches||Garlic cloves|
|1 large||Carrot, finely diced|
|2 teaspoons||Sweet Hungarian paprika|
|2 tablespoons||Soy sauce|
|Black pepper, to taste|
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
Submitted By MARK SATTERLY On 12-16-95