Alternative cabbage rolls

Yield: 8 rolls

Measure Ingredient
1 each Head cabbage
\N \N Water, to poach
1 cup Bulgur
1¾ cup Boiling water
½ cup Pine nuts, toasted, ground
1 tablespoon Oil
1 large Onion, finely diced
3 eaches Garlic cloves, minced
4 larges Tomatoes
2 eaches Garlic cloves
1 teaspoon Basil
1 pinch Salt
1 large Carrot, finely diced
1 teaspoon Thyme
1 tablespoon Basil
2 teaspoons Sweet Hungarian paprika
2 tablespoons Soy sauce
\N \N Black pepper, to taste
1 tablespoon Parsley
1 pinch Oregano
½ cup Water




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

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