Alternative cabbage rolls

8 rolls

Ingredients

QuantityIngredient
1eachHead cabbage
Water, to poach
1cupBulgur
cupBoiling water
½cupPine nuts, toasted, ground
1tablespoonOil
1largeOnion, finely diced
3eachesGarlic cloves, minced
4largesTomatoes
2eachesGarlic cloves
1teaspoonBasil
1pinchSalt
1largeCarrot, finely diced
1teaspoonThyme
1tablespoonBasil
2teaspoonsSweet Hungarian paprika
2tablespoonsSoy sauce
Black pepper, to taste
1tablespoonParsley
1pinchOregano
½cupWater

Directions

CABBAGE LEAVES

FILLING

SAUCE

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