Yield: 8 rolls
| Measure | Ingredient |
|---|---|
| 1 each | Head cabbage |
| 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 |
| Black pepper, to taste | |
| 1 tablespoon | Parsley |
| 1 pinch | Oregano |
| ½ cup | Water |
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