Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 small | Cabbage |
| 1 cup | Parsley; finely chopped |
| 2 \N | Onions; chopped |
| 4 \N | Stalks celery; chopped |
| ¼ teaspoon | Italian seasoning |
| ½ teaspoon | Garlic; minced |
| 30 ounces | Tomato sauce |
| 4 cups | Water |
| 2 cups | Bulgur |
| 8 ounces | Tomato sauce |
| ½ cup | Water |
Remove core from cabbage, place cabbage head in steamer and steam until all leaves are soft and separate easily. Sauté parsley, onions, celery, seasoning, and garlic in oil substitute until onions are soft. Add 2 15-oz.
cans of tomato sauce, 4 cups water and bulgur. Cook about ½ hr. over medium heat, stirring occasionally, until bulgur is tender. Remove from heat. To stuff cabbage leaves, place a spoonful of mixture in center of each leaf. Starting at one side, roll leaf up and fold ends under. Place in a deep baking pan. Mix the 8 oz can of tomato sauce with ½ cup water and pour over stuffed cabbage leaves so they remain moist during baking. Bake at 375 for about 30 min. until cabbage is hot. Sources: Retrieved from: Jewish Food Recipe Archives
Posted by: Annice Grinberg (VSANNICE@...) Serving Size : 8
Posted to Digest eat-lf.v096.n170 Date: Sat, 28 Sep 1996 20:17:17 -0600 From: "Robin Goldberg Isaacs" <isaacs@...>