Alternative cabbage rolls
Yield: 8 Rolls MMMMM-
Ingredients:
- 1 ea Head cabbage Water to poach
- 1 pn Salt MMMMM--------------------------FILLING-------------------------------
- 1 c Bulgur
- 1 3/4 c Boiling water
- 1/2 c Pine nuts toasted ground
- 1 tb Oil
- 1 lg Onion finely diced
- 3 ea Garlic cloves minced
- 1 lg Carrot finely diced
- 1 ts Thyme
- 1 tb Basil
- 2 ts Sweet Hungarian paprika
- 2 tb Soy sauce Black pepper to taste MMMMM---------------------------SAUCE--------------------------------
- 4 lg Tomatoes
- 2 ea Garlic cloves
- 1 ts Basil
- 1 tb Parsley
- 1 pn Oregano
- 1/2 c Water
Instructions:
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
